One Pan Shrimp Fettuccine Alfredo

Of course! One-Pan Shrimp Fettuccine Alfredo is the ultimate weeknight hero dish. It’s creamy, indulgent, and incredibly easy because you cook everything in a single skillet, meaning minimal cleanup.

This method is foolproof and delivers a restaurant-quality sauce that clings perfectly to the fettuccine.

The Secret to a Perfect One-Pan Alfredo

The key is using the starchy pasta water to create a smooth, emulsified sauce that won’t break or become greasy. We’ll cook the pasta right in the pan with the sauce ingredients.

One-Pan Shrimp Fettuccine Alfredo

This recipe comes together in about 30 minutes and yields a luxuriously creamy and satisfying meal for 4 people.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

· 8 oz (225g) fettuccine pasta
· 1 lb (450g) large shrimp, peeled and deveined (thawed if frozen)
· 2 tablespoons olive oil
· 3 cloves garlic, minced
· 3 cups low-sodium chicken or vegetable broth
· 1 cup heavy cream
· 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
· 1 cup freshly grated Parmesan cheese, plus more for serving
· Salt and freshly ground black pepper, to taste
· Optional:
· 1/4 teaspoon red pepper flakes (for a little heat)
· 1/4 cup chopped fresh parsley

Instructions

1. Sear the Shrimp: Pat the shrimp dry with a paper towel and season with a pinch of salt and pepper. In a large, deep skillet or sauté pan (at least 12 inches), heat the olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until just pink and opaque. Do not cook them all the way through yet. Remove the shrimp from the pan and set them aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium. In the same pan, add the minced garlic (and red pepper flakes, if using). Sauté for about 30-60 seconds until fragrant. Be careful not to burn it.
3. Build the Sauce & Cook the Pasta: Pour the chicken broth and heavy cream into the pan. Add the uncooked fettuccine and the pieces of butter. Bring the liquid to a simmer.
4. Simmer and Stir: Once simmering, use tongs to gently separate the pasta noodles as they soften. Cook for 12-15 minutes, stirring frequently and turning the pasta over in the liquid, until the pasta is al dente and the sauce has thickened significantly. The liquid will reduce by about half.
5. Finish the Sauce: Turn the heat down to low. Stir in the grated Parmesan cheese until it’s completely melted and the sauce is smooth.
6. Combine and Warm Through: Add the partially cooked shrimp back into the pan along with any accumulated juices. Toss everything together and cook for another 1-2 minutes, just until the shrimp are heated through.
7. Serve Immediately: Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese.

Tips for Success

· Don’t Overcook the Shrimp: Taking the shrimp out early is crucial. They will finish cooking at the end, preventing them from becoming tough and rubbery.
· Use Freshly Grated Cheese: Pre-shredded Parmesan contains anti-caking agents that can make your sauce grainy and less smooth. A block of Parmesan Reggiano or Grana Padano grated fresh will melt beautifully.
· Stir Frequently: This is key to preventing the pasta from sticking to the bottom of the pan and ensuring even cooking.
· Pasta Thickness: If your fettuccine is particularly thick, it may need an extra minute or two of cooking. Add a splash more broth or water if the sauce gets too thick before the pasta is done.
· Sauce Too Thin? If the sauce isn’t thick enough for your liking after the pasta is cooked, let it simmer for another minute or two off the heat—it will continue to thicken as it sits.
· Customize It: Feel free to add a cup of frozen peas in the last 3 minutes of cooking, or stir in some fresh spinach at the end until it wilts.

Enjoy your delicious and effortless homemade feast