In a sauté pan over medium heat, add two tablespoons of butter. Once hot, add shrimp and cook for 1-2 minutes each side, or until opaque. Transfer to a plate or bowl and cover to keep warm.
Add remaining butter and minced garlic to pan. Cook for 30 seconds, making sure not to burn (garlic will cook quickly).
Add chicken broth, milk, and fettuccine noodles. Stir noodles to separate. Once liquid comes to a boil, cover, reduce heat to low, and simmer for about 11 minutes (or until al dente according to your pasta’s package directions).
Stir once halfway through to separate noodles.Remove lid. Most of liquid should be absorbed.
Add heavy cream, parmesan cheese, pepper, and nutmeg. Stir until cheese is melted. Add shrimp and stir to combone. Remove pan from heat allow to set for 5 minutes to allow for sauce to thicken.
Garnish with parsley before serving.
Tips:
To reheat the Alfredo sauce, add a splash of heavy cream or milk to prevent the sauce from separating.
Alfredo sauce tends to separate when reheated and is not suitable as a leftover meal. If reheated, add a little heavy cream to prevent the sauce from separating.
Heavy cream can be replaced with milk. Keep in mind that your sauce will not be as thick and creamy if you use milk, especially if it is low in fat.
Nutrition Facts:
Calories: 640 kcal; Carbs: 46g; Protein: 43g; Fat: 31g; Cholesterol: 417mg
ADVERTISEMENT
