One Pan Shrimp Fettuccine Alfredo (Printable View)
Creamy fettuccine with tender shrimp in rich Parmesan sauce—all in one pan.
# 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
# How-To Steps:
01 - Melt butter in a large, deep skillet over medium heat. Add shallot and garlic; sauté for 1-2 minutes until fragrant but not browned.
02 - Season shrimp with a pinch of salt and pepper. Add to pan and 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. 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. Adjust seasoning if needed. Garnish with chopped parsley.
# Expert Advice:
01 -
- Everything happens in one pan, meaning less cleanup and more time on the couch
- The pasta absorbs all that creamy goodness while it cooks, creating silkier results than traditional methods
02 -
- The sauce continues thickening off the heat, so do not panic if it looks slightly thin in the pan
- Overcooked shrimp becomes rubbery, so remove them the second they turn pink
03 -
- Grate your own Parmesan, the pre-shredded stuff has anti-caking agents that prevent smooth melting
- Reserve a splash of pasta water if the sauce gets too thick while standing