One Pan Shrimp Fettuccine Alfredo
Servings: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes
Ingredients
- 3 tablespoons unsalted butter, divided
- 16 ounces (450 g) large shrimp, peeled, deveined, tails removed
- 2 cloves garlic, minced
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 8 ounces (225 g) fettuccine pasta, uncooked
- 1 cup (100 g) grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
- Lemon wedges (optional, for serving)
Instructions
- Cook the shrimp
- In a large skillet over medium heat, melt 1 tablespoon of butter.
- Add shrimp and season lightly with salt and pepper.
- Cook 2–3 minutes per side, until pink and opaque. Remove from skillet and set aside.
- Make the sauce
- In the same skillet, melt the remaining 2 tablespoons of butter.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine.
- Cook the pasta in the sauce
- Add uncooked fettuccine to the skillet, making sure the noodles are mostly submerged in the liquid.
- Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- Finish with cheese and shrimp
- Lower the heat and stir in grated Parmesan until smooth and creamy.
- Return cooked shrimp to the pan, tossing gently to coat with the sauce.
- Serve
- Season with additional salt and pepper if needed.
- Garnish with chopped parsley and serve with lemon wedges if desired.
Tips for Perfect Shrimp Alfredo
- Use large shrimp for a juicy bite and quick cooking.
- Stir frequently when cooking pasta in the sauce to prevent sticking.
- For extra creaminess, add a splash of cream at the end before serving.