One Pan Shrimp Fettuccine Alfredo (Printable)
Creamy Parmesan-garlic sauce coats tender shrimp and fettuccine in this easy one-skillet meal ready in 30 minutes.
# 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
13 - 2 tbsp chopped fresh parsley
# How to Make It:
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 - Season shrimp with salt and pepper. Add to pan and cook 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 10-12 minutes, stirring frequently, until pasta is 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 pan. Toss to combine and heat through 1-2 minutes. Adjust seasoning. Garnish with parsley.
# Expert Tips:
01 -
- One pan means zero washing mountain at the end of dinner
- The pasta absorbs all that garlic Parmesan flavor while cooking
02 -
- Stir the pasta frequently while it cooks in the liquid or it will stick to the bottom of the pan
- Remove shrimp as soon as they turn pink—continued cooking will make them rubbery
03 -
- Grate your own Parmesan from a block for the smoothest melting texture
- Reserve a few shrimp for garnish—they look gorgeous perched on top