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!
PHILLY CHEESESTEAK SLOPPY JOES
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