One-Pan Shrimp Fettuccine Alfredo
A rich, creamy, restaurant-style pasta that’s surprisingly easy to make at home! Juicy shrimp are cooked in a buttery garlic sauce and tossed with tender fettuccine in a silky Alfredo sauce — all in one pan, which means fewer dishes and more flavor. Perfect for a cozy dinner or when you want something impressive but simple.
Ingredients
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for flavor)
- ½ cup pasta cooking water (reserved)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside. - Cook the shrimp
Heat olive oil in a large skillet over medium-high heat.
Season shrimp with salt, pepper, and paprika. Cook for 1–2 minutes per side until pink and opaque. Remove from the pan and set aside. - Make the Alfredo sauce
In the same pan, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. - Add cream and cheese
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and Italian seasoning. Let the sauce cook for 3–4 minutes, stirring until smooth and creamy. - Combine everything
Add the cooked fettuccine to the skillet. Toss to coat in the Alfredo sauce. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency. - Return the shrimp
Add the shrimp back to the pan and gently toss to combine. Heat for 1 minute so everything is warm. - Serve
Garnish with chopped parsley and extra Parmesan cheese.
Serving Tips
- Serve with garlic bread or a fresh green salad.
- Add sautéed mushrooms or spinach for extra flavor.
- A squeeze of lemon juice can brighten the creamy sauce.
Creamy, garlicky, and packed with tender shrimp — this pasta tastes just like something from an Italian restaurant!