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!
My Southern grandma handed down this sticky bun recipe, and it is been a circle of relatives favored since!
Creamy Broccoli Mac and Cheese
BUTTERFINGER TRUFFLES
KIELBASA POTATO SOUP
Washing machine, add 1 spoon: you save a lot on your electricity bill
Breaking: Robert Downey Jr. Interested in Collaborating with Mel Gibson’s Non-Woke Production Studio
Unlocking the Secrets to Thriving Pepper Plants: 11 Essential Tips
Cheesy Shrimp Tortellini Alfredo Skillet
Simple Sweetness: Easy Banana Cake Recipe With Cake Mix