One Pan Shrimp Fettuccine Alfredo (Printable)

Tender shrimp and fettuccine in a rich Parmesan-garlic cream sauce, all cooked 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

# 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 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. 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.

# Expert Advice:

01 -
  • The pasta cooks directly in the cream sauce, absorbing every bit of flavor while you sip wine instead of tending a boiling pot
  • Cleanup is so minimal you might actually look forward to doing dishes afterward
  • The sauce transforms into restaurant-quality velvetiness right before your eyes
02 -
  • The sauce continues thickening off heat, so remove the pan slightly early if it seems too loose
  • Overcooked shrimp becomes rubbery fast, so pull them when just pink—they finish cooking when tossed back in
  • Stir the pasta often while it simmers, or the bottom layer will stick to the pan
03 -
  • Grate your Parmesan from a wedge—the pre-grated stuff makes sauce grainy every time
  • Have all ingredients measured before you start, since the sauce moves fast once it simmers

Return