One Pan Shrimp Fettuccine Alfredo (Print Version)

Creamy Parmesan-garlic sauce coats tender shrimp and fettuccine in this easy one-pan pasta ready in 30 minutes.

# Recipe Ingredients:

→ 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

# Directions:

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. 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 pasta. 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 until melted and sauce is creamy.
06 - Return cooked shrimp and juices to pan. Toss to combine and heat through for 1-2 minutes. Adjust seasoning with salt and pepper if needed. Garnish with chopped parsley.

# Expert Advice:

01 -
  • The pasta cooks right in the sauce, absorbing all that creamy garlicky goodness instead of boiling in plain water
  • One pan means you spend more time eating and less time scrubbing dried cheese off multiple pots
  • The shrimp stay tender because they cook separately and get folded back in at the end
02 -
  • The sauce will look thin when you first add the pasta, but it thickens as the noodles release starch into the liquid
  • Stir the pasta frequently, especially at the beginning, or the noodles will stick together and cook unevenly
  • Remove the shrimp as soon as they turn pink because they continue cooking from residual heat
03 -
  • Grate the cheese from a wedge instead of buying pre grated for the smoothest melting
  • Use a 12 inch skillet or larger so the pasta has room to cook without overcrowding

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