One Pan Shrimp Fettuccine Alfredo (Printable)

Tender shrimp and fettuccine in rich Parmesan-garlic cream sauce, all cooked in one pan for easy cleanup.

# Ingredient List:

→ 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 - In a large, deep skillet or sauté pan, melt butter over medium heat. Add shallot and garlic; sauté for 1-2 minutes until fragrant but not browned.
02 - Add shrimp to the pan; season with a pinch of salt and pepper. 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, 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.
07 - Adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley before serving.

# Expert Tips:

01 -
  • Everything happens in one pan, meaning maximum flavor and minimum cleanup
  • The pasta starches thicken the sauce naturally, making it incredibly velvety without any fancy techniques
  • Ready in 30 minutes but tastes like it came from a restaurant kitchen
02 -
  • Stir the pasta frequently while it cooks, or it will stick together and to the bottom of the pan
  • The sauce continues thickening off heat, so remove from heat when it looks slightly thinner than you want
  • Never use pre grated Parmesan, as it will not melt properly and leaves a grainy texture
03 -
  • Keep the shrimp moving in the pan so they sear evenly instead of steaming
  • Grate your Parmesan from a wedge if possible, the flavor difference is remarkable

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