Let the sauce bubble gently for about 2-3 minutes, or until it’s slightly thickened.
Stir in the parmesan and then add the shrimp and chicken back to the pan. Let it warm through for a couple minutes. Season with extra salt & pepper as needed.
I like to add a splash of hot pasta water (a tablespoon or two) to the skillet prior to draining the fettuccine to thin the sauce a little (optional). Toss the drained pasta with the sauce and serve immediately.
I like to add a little more grated parmesan and some chopped parsley. A squeeze of lemon is delicious too!
ENJOY!
GARLIC BUTTER PORK TENDERLOIN RECIPE WITH POTATOES AND GREEN BEANS
Put this on the table and blink—it’s gone! My guests just devour it
Potato Balls
Lose Weight Quickly with This 7-Day Vegetable Stew: A Low-Calorie, Deliciously Satisfying Meal!
Motorist Fills Pothole Without Consent- Private Company Gets Enraged
My Sassy Stepmom and Her 4 Adult Kids Wore All White to My Dad’s Funeral – Everyone Gasped When She Took Out a Letter
Pork Chops and Scalloped Potatoes Casserole
Breaking: Jack Black Vows To Leave The US Permanently, “I Just Can’t Take It Anymore”
BAKED LEGS WITH CREAM OF MUSHROOM
