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!
Exotic Fruit Salad with Light Syrup Flavored with Vanilla and Lime 🌿🍊
Bread in 10 Minutes: An Easy Way to Make Delicious Bread!
Rustic Peach Galette (Free-Form Peach Pie)
Potato Bombs: The Quick Recipe for a Delicious Lunch in No Time
Mini Pizzas with Homemade Dough and Sauce
Man pours vinegar into toilet bowl & shows this brilliant tip
WOULD YOU EAT THIS HERB-ROASTED EASTER LAMB
Breaking: Elon Musk Calls for Boycott of Boy Scouts, “No More Donations from Me”
Italian Pot Roast (Stracotto)
