• 5 boneless skinless chicken breast
• 1 1/2 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• 10 ciabatta rolls
• 3 tablespoon extra virgin olive oil
• 10 slice fresh mozzarella
• 2 tomato sliced

For the pesto:

• 2 bunch fresh basil
• 3 tablespoon pine nuts
• 2 clove garlic finely chopped
• ¼ teaspoon Kosher salt
• 1/3 cup extra virgin olive oil
• ¼ cup grated parmesan cheese

For the pasta:

• 1 1/2 pound fettuccine dry, cooked al dente
• 2 tablespoon Kosher salt Diamond Crystal recommended

For the sauce:

• 3 tablespoon unsalted butter
• 2 teaspoon Kosher salt more or less to taste
• 1 1/2 cup heavy whipping cream
• 2 pound raw shrimp size 21-25, peeled and deveined

For finishing:

• 1 1/2 cup Parmesan cheese grated, plus additional cheese for serving
• 1/3 teaspoon freshly ground black pepper freshly ground preferred
• 1/2 teaspoon ground nutmeg

Optional:

• 2 tablespoon Italian parsley chopped