🍤 One-Pan Shrimp Fettuccine Alfredo
Creamy, garlicky, and ready in about 30 minutes — all cooked in one pan for minimal cleanup.
🛒 Ingredients (Serves 4)
Protein & Pasta:
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12 oz (340 g) fettuccine
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1 lb (450 g) shrimp, peeled and deveined
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Salt & pepper
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1 tbsp olive oil
Sauce:
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3 cloves garlic, minced
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2 tbsp butter
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2 cups heavy cream
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1 cup chicken broth (or pasta water)
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1 cup freshly grated Parmesan cheese
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1 tsp Italian seasoning or a pinch of nutmeg
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Optional: crushed red pepper flakes for heat
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Fresh parsley, chopped (for garnish)
👩🍳 Instructions
1️⃣ Cook the Shrimp
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Heat olive oil in a large deep skillet or sauté pan over medium-high heat.
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Season shrimp with salt and pepper.
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Cook shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
2️⃣ Make the Alfredo Sauce
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In the same pan, melt butter.
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Sauté garlic 30–60 seconds until fragrant.
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Pour in heavy cream and chicken broth, stirring gently.
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Bring to a simmer, then reduce heat.
3️⃣ Add Pasta
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Add uncooked fettuccine to the pan, submerging in sauce.
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Cover and cook 8–10 minutes, stirring occasionally, until pasta is al dente.
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Add a splash of extra water or broth if sauce is too thick.
4️⃣ Finish with Cheese & Shrimp
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Stir in Parmesan until smooth.
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Return cooked shrimp to the pan, tossing gently to coat.
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Adjust seasoning with salt, pepper, and optional red pepper flakes.
5️⃣ Serve
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Plate pasta and shrimp, garnish with chopped parsley.
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Optional: sprinkle extra Parmesan.
💡 Pro Tips
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Use freshly grated Parmesan for creamier sauce.
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Don’t overcook shrimp — they cook quickly and become rubbery.
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Adding a splash of white wine to the sauce before cream makes it extra flavorful.
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For lighter sauce: substitute half the cream with milk and a little cornstarch for thickness.
If you want, I can also give:
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Garlic butter shrimp Alfredo twist
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Low-carb zucchini noodle version
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Baked one-pan shrimp Alfredo casserole
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Or restaurant-style plating tips for serving 🍤🍝