Incorporate the leftover butter and minced garlic into the pan. Garlic cooks rapidly, so be careful not to burn it after 30 seconds.
Combine the fettuccine noodles with the chicken broth and milk. Gently divide the noodles by stirring them. After the liquid boils, cover, lower heat to low, and simmer for approximately 11 minutes, or until the pasta is cooked al dente as directed on the package.
Midway through, give the noodles a stir to separate them.Take it off. We want to absorb the majority of the liquid.
Pepper, nutmeg, heavy cream, and parmesan cheese should be added. Mash the cheese until it melts. Stir in the shrimp and combone. Take the pan off the heat and let it sit for 5 minutes so the sauce can thicken.
Serve with a sprinkle of parsley as a garnish.
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