One Pan Shrimp Fettuccine (Printer-Friendly)

A creamy blend of shrimp and fettuccine with parmesan and garlic, cooked together in a single pan.

# What You'll Need:

→ Dairy and Fats

01 - 2 tablespoons unsalted butter
02 - 120 milliliters whole milk
03 - 60 milliliters heavy cream
04 - 50 grams grated Parmesan cheese

→ Seafood

05 - 450 grams large peeled and deveined shrimp

→ Produce

06 - 3 cloves garlic, finely minced
07 - 2 tablespoons fresh parsley, chopped

→ Pantry

08 - 240 milliliters low sodium chicken broth
09 - 225 grams fettuccine pasta
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - A pinch of ground nutmeg

# Steps to Follow:

01 - Melt 1 tablespoon unsalted butter in a large skillet over medium heat. Arrange shrimp in a single layer and cook 1 to 2 minutes per side until opaque and pink. Remove shrimp and set aside to prevent overcooking.
02 - Add remaining butter to the skillet. Stir in minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
03 - Pour chicken broth and whole milk into the skillet. Spread fettuccine evenly and use tongs to separate noodles, ensuring all are submerged. Bring to a gentle boil, cover, reduce heat to low, and simmer for 11 minutes, stirring occasionally until pasta is al dente.
04 - Remove lid and stir in heavy cream, Parmesan cheese, freshly ground black pepper, and a pinch of nutmeg. Cook over low heat, stirring gently until cheese melts and sauce thickens to a glossy consistency.
05 - Return shrimp to the skillet and remove from heat. Let the mixture rest uncovered for 5 minutes to allow sauce thickening and flavor melding.
06 - Sprinkle chopped fresh parsley over the top just before serving. Serve directly from the skillet for a rustic presentation.

# Extra Suggestions:

01 - Pat shrimp dry before cooking to achieve a better sear and prevent toughness.
02 - Allow pasta to rest after cooking to thicken the sauce naturally without needing flour.
03 - Grate Parmesan fresh from the block for optimal melting and flavor integration.

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