One Pan Shrimp Fettuccine Alfredo (Print version)

Creamy Parmesan-garlic shrimp and fettuccine cooked together in one pan for effortless 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

# 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 - Add seasoned shrimp to the pan. 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 until 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 shrimp and juices to the pan. Toss to combine and heat through for 1-2 minutes. Adjust seasoning and garnish with parsley.

# Expert advice:

01 -
  • The pasta cooks directly in the creamy sauce, absorbing every bit of garlic and Parmesan flavor
  • Only one pan means you can spend more time eating and less time scrubbing
  • Restaurant quality results without the restaurant price tag or effort
02 -
  • Overcooking the shrimp makes them rubbery, so remove them the moment they turn pink
  • The sauce continues thickening off heat, so stop cooking when it looks slightly looser than you want
  • Stirring frequently prevents the pasta from clumping together as it cooks
03 -
  • Grate your cheese from a wedge for the smoothest sauce texture
  • Pat shrimp completely dry before searing to get better browning

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