One Pan Shrimp Fettuccine Alfredo

why make this recipe

This One Pan Shrimp Fettuccine Alfredo is a fast, satisfying dinner that combines creamy sauce, tender shrimp, and fettuccine — all in a single skillet. It’s perfect for busy weeknights or when you want comfort food without a pile of dishes.

introduction

A streamlined take on a classic, this recipe keeps things simple by cooking the shrimp and pasta together and finishing with Parmesan for a silky, rich sauce. The result is restaurant-quality flavor with minimal effort.

how to make One Pan Shrimp Fettuccine Alfredo

Follow the straightforward steps below to pull this dish together in about 20–25 minutes. Timing and stirring are key to ensure the pasta cooks evenly in the creamy liquid and the shrimp remain tender.

Ingredients :

• 8 ounces fettuccine
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley for garnish

Directions :

1. In a large skillet, heat olive oil over medium heat.
2. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the shrimp and cook until they turn pink, about 2-3 minutes.
4. Push the shrimp to one side of the skillet, and add the fettuccine to the other side.
5. Pour in the heavy cream and bring to a simmer.
6. Cook the fettuccine according to package instructions, stirring occasionally.
7. Once the pasta is cooked, reduce the heat to low and stir in the Parmesan cheese until melted.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley before serving.

how to serve One Pan Shrimp Fettuccine Alfredo

Serve immediately while hot. Plate individual portions and add a sprinkle of extra Parmesan and chopped parsley. A squeeze of lemon over the top brightens the dish. Pair with a simple green salad or steamed vegetables and crusty bread to mop up any extra sauce.

how to store One Pan Shrimp Fettuccine Alfredo

Cool completely, then transfer to an airtight container. Store in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s creaminess. Avoid freezing — the texture of the cream sauce and shrimp will degrade.

tips to make One Pan Shrimp Fettuccine Alfredo

• Use room-temperature shrimp to ensure even cooking and prevent overcooking.
• Don’t let the cream boil hard; a gentle simmer keeps it from breaking.
• Grate Parmesan fresh for the best melting and flavor.
• If the sauce becomes too thick after resting, thin with a little reserved pasta water or milk.
• Taste and adjust salt only after adding Parmesan, since the cheese is salty.

variation (if any)

• Add vegetables: sautéed spinach, peas, or asparagus work well.
• Spice it up: add red pepper flakes or a dash of cayenne.
• Swap proteins: use scallops or thinly sliced chicken breast instead of shrimp.
• Lighter version: substitute half-and-half for heavy cream and reduce the cheese slightly, though texture will be less rich.

FAQ

Q: Can I use frozen shrimp?
A: Yes—thaw fully and pat dry before cooking to avoid excess moisture.

Q: What if the pasta isn’t fully cooked when the sauce is ready?
A: Continue simmering gently with occasional stirring until al dente; add a splash of water if needed.

Q: Can I make this gluten-free?
A: Use gluten-free fettuccine and follow the same method; cooking time may vary.

Conclusion

For a quick, impressive dinner that minimizes cleanup, this One Pan Shrimp Fettuccine Alfredo delivers creamy, garlicky comfort in under 30 minutes — for an alternate take or inspiration, see the recipe at Sweet Pea’s Kitchen one-pan shrimp fettuccine alfredo.