In a sauté pan, over medium heat, add two tablespoons of butter.
Once hot, add shrimp and cook for 1 – 2 minutes each side, or until opaque.
Transfer to a plate, or bowl, and cover to keep warm.
Add remaining butter and minced garlic to pan; cook for 30 seconds, making sure not to burn as garlic will cook quickly.
Add chicken broth, milk, and fettuccine noodles; stir noodles to separate.
Once liquid comes to a boil, cover, reduce heat to low, and simmer for about 11 minutes or until al dente according to your pasta’s package directions.
Stir once, halfway through, to separate noodles; remove lid; most of liquid should be absorbed.
Add heavy cream, parmesan cheese, pepper, and nutmeg; stir until cheese is melted.
Add shrimp and stir to combine.
Remove pan from heat; allow to set for 5 minutes to allow for sauce to thicken.
Garnish with parsley before serving.
