My nana has been making this amazing recipe for as long as I can remember!
This creamy and satisfying dish is a perfect weeknight meal. The shrimp adds a touch of protein, while the Alfredo sauce provides a rich and indulgent flavor.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Shrimp, peeled and deveined | 1 lb |
| Olive oil | 1 Tbsp |
| Fettuccine noodles | 8 oz |
| Butter, unsalted | 2 Tbsp |
| Minced garlic | 2 tsp |
| Chicken broth | 2 cups |
| Whole milk | ½ cup |
| Heavy whipping cream | 1 ½ cups |
| Parmesan cheese, freshly grated | 1 cup |
| Salt and pepper | To taste |
| Nutmeg (optional) | Pinch |
| Fresh chopped parsley | For garnish |
Instructions:
- Cook shrimp: Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
- Sauté garlic: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add broth, milk, and pasta: Pour chicken broth, whole milk, and heavy whipping cream into the skillet. Bring to a simmer. Add fettuccine noodles and cook for 10-12 minutes, or until al dente.
- Add Parmesan and seasoning: Stir in Parmesan cheese until melted. Season with salt, pepper, and nutmeg (if desired).
- Return shrimp: Add cooked shrimp to the skillet and toss with pasta and sauce.
- Garnish and serve: Sprinkle with fresh parsley and serve immediately.
