Sauté Shrimp: Heat two tablespoons of butter in a sauté pan over medium heat. Add the shrimp and cook for 1-2 minutes on each side until they’re opaque. Transfer the shrimp to a plate or bowl and cover to keep them warm.
Prepare the Garlic: In the same pan, add the remaining butter and minced garlic. Cook for 30 seconds, being careful not to let the garlic burn.
Combine Broth and Noodles: Pour in the chicken broth and milk, then add the fettuccine noodles. Stir to separate the noodles. Once the mixture reaches a boil, cover the pan, reduce the heat to low, and let it simmer for about 11 minutes or until the noodles are al dente. Remember to stir halfway through to prevent sticking.
Create the Alfredo Sauce: After the noodles are cooked and most of the liquid is absorbed, stir in the heavy cream, parmesan cheese, pepper, and nutmeg. Mix until the cheese has melted and the sauce is smooth.
Add the Shrimp: Return the cooked shrimp to the pan, stirring well to ensure they’re evenly coated in the Alfredo sauce. Remove the pan from heat and let it sit for 5 minutes to allow the sauce to thicken.
Garnish and Serve: Sprinkle parsley over the top for a fresh, colorful garnish before serving.
Variations & Tips:
Spice It Up: For those who enjoy a bit of heat, a dash of red pepper flakes can add a warm kick to the dish.
Dairy Adjustments: Swap out the heavy cream for a lighter option if preferred, although the sauce may be less thick.
Gluten-Free Option: Substitute the fettuccine noodles with a gluten-free variety to accommodate dietary needs without compromising on taste.
Make It Richer: For an even creamier texture, add an extra splash of heavy cream or a dollop of cream cheese.
