16ounceslarge shrimppeeled and deveined with tails removed
2clovesgarlicminced
16ounceschicken broth
8ounceswhole milk
8ouncesfettuccine noodlesdry
½teaspoonkosher salt
¼teaspoonpepper
⅛teaspoonnutmeg
1cupfreshly grated parmesan cheese
4ouncesheavy cream
Instructions
In a sauté pan over medium heat, add two tablespoons of butter. Once hot, add shrimp and cook for about 1-2 minutes each side, or until opaque and tails curl to form a "c" shape. Transfer to a plate or bowl and cover to keep warm.
Add remaining butter and minced garlic to pan. Cook for about 30 seconds, or until fragrant.
Add chicken broth, milk, fettuccine, salt, pepper, and nutmeg. Bring to a simmer, cover, reduce heat to low, and simmer until pasta is al dente according to your pasta's package directions (my fettuccine took about 11 minutes). Stir once halfway through to separate noodles.
Remove lid and add parmesan cheese and heavy cream. Stir until cheese is melted. Add shrimp and stir to combine. Remove pan from heat allow to set for 5 minutes to allow for sauce to thicken.
Notes
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator. When reheating, add a splash of milk or heavy cream to help prevent the sauce from separating.
Fettuccine can be substituted with other pasta shapes - bow ties, cavatappi, spaghetti, or shells are all great choices.
Freshly shredded parmesan from a block is highly recommended. Pre-shredded cheeses contain anti-clumping powders that prevent even melting and make your sauce grainy.
If using low sodium broth, you may want to add additional seasoning to make up for the loss of flavor.