One Pan Shrimp Fettuccine Alfredo (Printable View)

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

# What You 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 - 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. Adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • Everything happens in one pan, including cooking the pasta directly in the sauce, which means minimal cleanup and maximum flavor absorption
  • The sauce develops this incredibly silky texture from the starch released by the pasta as it cooks, making restaurant-quality results feel effortless
02 -
  • The pasta will continue absorbing liquid even after you remove it from heat, so if the sauce looks slightly too loose when you finish cooking, trust that it will thicken up within a minute or two
  • Adding cold cheese to hot cream can cause it to seize into grainy clumps, so let the sauce cool slightly off the heat before stirring in the Parmesan, and add it gradually rather than all at once
03 -
  • Use a microplane to grate the Parmesan into fluffy ribbons rather than using a box grater, which melts faster and incorporates more smoothly into the sauce
  • Reserve a small handful of parsley to add at the very end so some of it stays bright green and fresh, providing a beautiful contrast against the creamy white sauce

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