3 tablespoons 42g unsalted butter, divided
16 ounces 454g large shrimp, peeled, deveined, and tails removed
2 cloves garlic minced
2 cups 480ml chicken broth
1 cup 240ml milk
8 ounces 226g dry fettuccine noodles
1 cup 90g grated Parmesan cheese
½ cup 120ml heavy cream
¼ teaspoon pepper
Pinch of nutmeg
Parsley for garnish
Melt two tablespoons of butter in a pan over medium heat. Once the pan is hot, add the shrimp and cook for 1-2 minutes on each side until they turn pink and opaque. Remove the shrimp from the pan and set aside in a bowl to cool.
In the same pan, add the remaining butter and minced garlic. Sauté for about 30 seconds until fragrant. Add the chicken broth, milk, and fettuccine noodles to the pan. Stir gently to separate the noodles.
Bring the liquid to a boil, then cover the pan and reduce the heat to low. Allow the mixture to simmer for approximately 11 minutes, stirring occasionally to prevent the noodles from sticking together.
Stir in the heavy cream, grated Parmesan cheese, pepper, and nutmeg. Continue stirring until the cheese is completely melted and the sauce is smooth. Add the cooked shrimp back to the pan and mix until well combined.
Remove the pan from the heat and let it sit for 5 minutes to allow the sauce to thicken. Before serving, garnish with fresh parsley for a touch of freshness and visual appeal. Now, it’s time to savor the creamy delight of One-Pan Shrimp Fettuccine Alfredo!
Feel free to adjust the seasoning according to your taste preferences. Add a pinch of salt if desired, but keep in mind that Parmesan cheese already contributes some saltiness to the dish.
If you prefer a lighter version, you can substitute half-and-half or whole milk for the heavy cream. However, note that it might slightly alter the richness and creaminess of the sauce.
This recipe is best enjoyed immediately after preparation to fully appreciate its flavors and textures.