3 tablespoons unsalted butter, divided
16 ounces of large shrimp, peeled, deveined and tailed.
2 cloves of garlic, minced
2 cups of chicken broth
1 cup of milk
8 ounces dried fettuccine noodles
1 cup grated Parmesan cheese
1/2 cup heavy cream
1/4 teaspoon pepper
pinch the nutmeg
parsley as a garnish
In a frying pan over medium heat, add two tablespoons of butter. Once hot, add the shrimp and cook for 1 to 2 minutes on each side, or until they are opaque. Put it on a plate or bowl and cover it up to keep you warm.
Add the remaining butter and minced garlic to the pan. Cook for 30 seconds, making sure not to burn yourself (the garlic will cook quickly).
Add chicken broth, milk and fettuccine noodles. Stir the noodles to separate them. Once the liquid boils, cover, reduce heat to low and simmer for about 11 minutes (or until al dente according to the instructions on the pasta package). Stir once halfway through to separate the noodles. Remove the cover. Most of the liquid must be absorbed. Add heavy cream, parmesan cheese, pepper and nutmeg. Stir until the cheese melts. Add the prawns and stir to buckle them. Remove the pan from the heat and let it stand for 5 minutes to allow the sauce to thicken. Garnish with parsley before serving.