One Pan Shrimp Fettuccine Alfredo (Printer-friendly)

Creamy fettuccine with tender shrimp in rich Parmesan-garlic sauce, all made 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 Make It:

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 the 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 the pasta. Cook uncovered, stirring frequently, for 10-12 minutes until 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 clings to the pasta in a way traditional methods never achieve because the starch releases right into the cream
  • Everything cooks together so the shrimp flavor infuses the entire dish while staying perfectly tender
  • You get restaurant quality Alfredo without spending 45 minutes washing pots and pans afterward
02 -
  • The pasta will continue thickening the sauce even after you turn off the heat, so remove it from the burner while the sauce still looks slightly thinner than you want
  • Do not skip the step of removing the shrimp before cooking the pasta or they will turn rubbery and tough from overcooking
03 -
  • Pat the shrimp completely dry before searing or they will steam instead of getting that nice golden exterior
  • Use block Parmesan and grate it yourself because pre grated cheese contains cellulose that prevents smooth melting

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