One Pan Shrimp Fettuccine Alfredo (Print Version)
Creamy shrimp and fettuccine with rich Parmesan-garlic sauce, all cooked in a single pan for easy cleanup.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz dry fettuccine
→ Dairy
03 - 2 tbsp unsalted butter
04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 1/2 cup whole milk
→ Aromatics
07 - 4 garlic cloves, minced
08 - 1 small shallot, finely chopped
→ Liquids
09 - 2 1/2 cups low-sodium chicken broth
→ Seasonings
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp black pepper
12 - 1/4 tsp crushed red pepper flakes (optional)
13 - 2 tbsp chopped fresh parsley, for garnish
# Steps:
01 - Melt butter in a large deep skillet over medium heat. Add shallot and garlic; sauté 1-2 minutes until fragrant but not browned.
02 - Season shrimp with a pinch of salt and pepper. Add to pan and cook 2 minutes per side until just pink. Remove shrimp and set aside.
03 - Pour chicken broth, heavy cream, and milk into the same pan. Bring to a gentle simmer.
04 - Add dry fettuccine, stirring to submerge. Cook uncovered, stirring frequently, for 10-12 minutes until pasta is al dente and liquid is mostly absorbed.
05 - Lower heat. Stir in Parmesan cheese and red pepper flakes if using until melted and sauce is creamy.
06 - Return cooked shrimp and any juices to the pan. Toss to combine and heat through for 1-2 minutes.
07 - Adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley before serving.
# Expert Tips:
01 -
- The pasta cooks directly in the sauce, absorbing every drop of flavor and creating the silkiest texture without any boiling water
- You get restaurant quality richness without spending thirty minutes washing dishes afterward
- The whole thing comes together in thirty minutes, making it perfect for those I want comfort food now evenings
02 -
- The pasta continues absorbing liquid even after you turn off the heat, so if the sauce looks a little too thick, add a splash of milk or broth before serving
- Stirring the pasta frequently while it cooks is non negotiable—it prevents sticking and ensures even cooking
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge
03 -
- A splash of pasta water is your secret weapon if the sauce ever becomes too thick
- Room temperature shrimp cook more evenly than cold ones straight from the refrigerator