One Pan Shrimp Fettuccine Alfredo (Printer-friendly)

Creamy Parmesan-garlic fettuccine with succulent shrimp, all cooked in a single skillet for effortless 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 Prepare:

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 Advice:

01 -
  • Cooking pasta directly in the cream sauce creates the most velvety, restaurant-style coating Ive ever achieved at home
  • The entire meal comes together in 30 minutes with literally one pan to wash
  • Something magical happens when shrimp releases its juices back into that sauce at the end
02 -
  • The pasta will keep absorbing liquid even after you turn off the heat, so if the sauce looks thick early, do not panic
  • Resist the urge to rinse the pasta, that starch is working hard to make your sauce silky
  • Room temperature ingredients incorporate more smoothly, but I have definitely made this with cold cream and survived
03 -
  • Grate the cheese while the pasta cooks so it melts instantly when you add it
  • Keep some extra pasta water handy in case the sauce gets too thick
  • Use a pan with high sides to prevent bubbling over as the cream simmers

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