One Pan Shrimp Fettuccine Alfredo (Print Version)
Tender shrimp and fettuccine in a rich Parmesan-garlic cream sauce, all cooked together in one 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 - In a large, deep skillet or sauté pan, melt butter over medium heat. Add shallot and garlic; sauté for 1-2 minutes until fragrant but not browned.
02 - Add shrimp to the pan; season with a pinch of salt and pepper. Cook for 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, or until pasta is al dente and liquid is mostly absorbed.
05 - Lower the 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. Adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley before serving.
# Expert Tips:
01 -
- The pasta cooks right in the creamy sauce, absorbing every bit of flavor while thickening it naturally
- You get restaurant-quality results with about 10 minutes of active work and one pan to wash
02 -
- The sauce will look terrifyingly thin when you first add the pasta, but trust the process—the starch from the noodles thickens everything beautifully
- Don't rinse the pasta after cooking or you'll wash away the starch that helps the sauce cling to every strand
03 -
- Use freshly grated Parmesan from a wedge instead of pre-grated cheese—your sauce will be noticeably smoother and creamier
- Don't crowd the shrimp when searing or they'll steam instead of getting that gorgeous golden color