One Pan Shrimp Fettuccine Alfredo (Printable version)
Creamy shrimp and fettuccine pasta in a rich Parmesan garlic sauce, all made in one pan with tender shrimp and simple cleanup.
# What you 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
13 - 2 tbsp chopped fresh parsley
# How to make it:
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 - Add shrimp to the pan; season with a pinch of salt and pepper. 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 the pasta. Cook uncovered, stirring frequently, for 10-12 minutes until pasta is al dente and liquid is mostly absorbed.
05 - Lower the heat. Stir in Parmesan cheese and red pepper flakes 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. Adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley before serving.
# Expert tips:
01 -
- The sauce magically thickens right in the pan while the pasta cooks, creating that velvety restaurant texture without any separate sauce making step
- Everything finishes in about 30 minutes, making it perfect for those weeknights when you want something indulgent but dont have hours to spend at the stove
02 -
- The pasta continues soaking up that sauce even after you turn off the heat, so if it looks a little too thick right at the end, remember it will keep tightening up on the plate
- Overcooked shrimp turn rubbery fast, so remove them the second they turn pink and let them hang out until the pasta is ready
03 -
- Grate your Parmesan fresh from a wedge because the pre grated stuff has anti caking agents that prevent it from melting into that smooth sauce you want
- Room temperature ingredients combine more easily, so I take the cream and milk out while I prep everything else