One Pan Shrimp Fettuccine Alfredo

Why You’ll Love This Recipe

I love this recipe because it delivers all the creamy decadence of classic Alfredo, but with a much easier method. There’s no need to cook pasta separately or juggle multiple pans. Everything comes together in one skillet, soaking up all the garlicky, cheesy goodness. Plus, shrimp cooks quickly, which makes this feel gourmet without adding time or stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb shrimp, peeled and deveined
1 tbsp olive oil
8 oz fettuccine (uncooked)
2 tbsp butter
2 tsp garlic, minced
2 cups chicken broth
½ cup whole milk
1½ cups heavy cream
1 cup grated Parmesan cheese
Salt, pepper, and a pinch of nutmeg to taste
Fresh parsley (for garnish)

Directions

Step 1: Sauté the shrimp
In a large skillet or sauté pan, I heat the olive oil over medium-high heat. I add the shrimp and cook for 1–2 minutes per side, just until pink and opaque. Then I remove the shrimp from the pan and set them aside.

Step 2: Build the base
In the same pan, I melt the butter and sauté the minced garlic for about 30 seconds, just until fragrant. Then I pour in the chicken broth, milk, and heavy cream, and stir to combine.

Step 3: Add pasta and simmer
I add the uncooked fettuccine directly into the liquid. I bring it to a gentle simmer and let it cook uncovered, stirring occasionally, for 12–15 minutes or until the pasta is tender and the sauce has thickened.

Step 4: Finish the sauce
Once the pasta is cooked, I stir in the Parmesan cheese until smooth and creamy. Then I season with salt, pepper, and a pinch of nutmeg to bring out the richness of the sauce.

Step 5: Add the shrimp back in
I return the cooked shrimp to the pan and stir everything together for a couple of minutes until the shrimp is warmed through and coated in sauce.

Step 6: Garnish and serve
Just before serving, I sprinkle chopped fresh parsley over the top for a fresh finish.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

When I want to lighten it up, I substitute half-and-half for the heavy cream or use a mix of milk and Greek yogurt. For a spicier version, I add a pinch of red pepper flakes with the garlic. Sometimes I toss in baby spinach at the end for a pop of green, or swap the shrimp for grilled chicken or scallops for a different twist.

Storage/Reheating

Leftovers can be stored in the fridge for up to 3 days. I reheat them gently on the stovetop with a splash of milk or broth to loosen the sauce. I avoid the microwave if possible, as it can make the shrimp rubbery and the sauce separate.

FAQs

Can I use frozen shrimp?

Yes, I’ve used frozen shrimp many times. I just thaw them completely and pat them dry before cooking to avoid excess water in the pan.

Will the pasta really cook in the sauce?

It does! I make sure there’s enough liquid and stir occasionally so it cooks evenly. The pasta soaks up the sauce beautifully this way.

Can I use pre-cooked shrimp?

If I’m using pre-cooked shrimp, I add them in during the last few minutes just to warm through. Cooking them too long will make them tough.

Is there a dairy-free option?

For a dairy-free version, I’ve used unsweetened almond milk and a dairy-free cream or coconut milk alternative. The flavor changes slightly but still turns out delicious.

What kind of Parmesan is best?

I use freshly grated Parmesan for the smoothest, creamiest result. Pre-shredded varieties don’t melt as well and can make the sauce gritty.

Conclusion

This One Pan Shrimp Fettuccine Alfredo is a creamy, indulgent dinner that I can make any night of the week with little cleanup. It’s full of bold garlic and cheese flavors, tender pasta, and juicy shrimp—all ready in under 40 minutes. Once I made this version, it became the only Alfredo recipe I wanted to keep.

Print