One Pan Shrimp Fettuccine Alfredo (Printable)

Creamy Parmesan-garlic sauce coats tender shrimp and perfectly cooked fettuccine in this easy one-pan pasta.

# 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
13 - 2 tbsp chopped fresh parsley, for garnish

# How To Make It:

01 - Melt butter in a large deep skillet over medium heat. Add shallot and garlic; sauté 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, 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 pan. Toss to combine and heat through 1-2 minutes. Adjust seasoning if needed. Garnish with parsley.

# Tips from dashanddishes:

01 -
  • The pasta cooks directly in the cream sauce, absorbing every bit of flavor while thickening it naturally
  • Cleaning up takes literally five minutes because everything happens in a single pan
02 -
  • The sauce continues thickening rapidly as it cools, so remove it from heat when it looks slightly thinner than you want
  • Overcooking the shrimp makes them rubbery, so pull them out the moment they turn pink
03 -
  • Room temperature cream incorporates more smoothly than cold cream straight from the refrigerator
  • Reserve a small amount of pasta cooking liquid before it fully absorbs in case you need to loosen the sauce at the end

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