If you love creamy, rich pasta dishes but hate the cleanup, this One Pan Shrimp Fettuccine Alfredo is for you! This recipe brings together tender shrimp, savory garlic, and a luscious Alfredo sauce, all in one convenient pan. It’s a perfect weeknight meal that feels indulgent without all the fuss.
Ingredients
- 3 tablespoons unsalted butter, divided
- 16 ounces large shrimp, peeled, deveined, and tails removed
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 8 ounces dry fettuccine noodles
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 teaspoon pepper
- Pinch of nutmeg
- Fresh parsley, chopped (for garnish)
How To Make One Pan Shrimp Fettuccine Alfredo
- Cook the Shrimp:
- In a sauté pan over medium heat, melt 2 tablespoons of butter.
- Add the shrimp and cook for 1-2 minutes on each side, or until opaque.
- Transfer the shrimp to a plate or bowl and cover to keep warm.
- Sauté the Garlic:
- Add the remaining tablespoon of butter to the pan.
- Add the minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
- Cook the Pasta:
- Pour in the chicken broth and milk.
- Add the dry fettuccine noodles and stir to separate them.
- Once the liquid comes to a boil, cover the pan, reduce the heat to low, and simmer for about 11 minutes, or until the noodles are al dente (refer to your pasta’s package directions).
- Stir once halfway through to prevent the noodles from sticking.
- Make the Sauce:
- Remove the lid. Most of the liquid should be absorbed.
- Add the heavy cream, grated Parmesan cheese, pepper, and a pinch of nutmeg.
- Stir until the cheese is melted and the sauce is smooth.
- Combine and Serve:
- Add the cooked shrimp back into the pan and stir to combine.
- Remove the pan from heat and let it sit for 5 minutes to allow the sauce to thicken.
- Garnish with chopped fresh parsley before serving.
Enjoy your creamy, delicious One Pan Shrimp Fettuccine Alfredo with minimal cleanup and maximum flavor!
