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One Pan Shrimp Fettuccine Alfredo

A fast, satisfying dinner that combines creamy sauce, tender shrimp, and fettuccine—all made in a single skillet.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 8 ounces fettuccine Use fresh or dried fettuccine.
  • 1 cup heavy cream Provides a rich, creamy texture.
  • 1 cup grated Parmesan cheese Grate fresh for the best flavor.
Shrimp and Aromatics
  • 1 pound shrimp, peeled and deveined Use room-temperature shrimp for even cooking.
  • 2 tablespoons olive oil For sautéing.
  • 4 cloves garlic, minced Add flavor and aroma.
Seasoning and Garnish
  • to taste Salt Adjust to taste after adding Parmesan.
  • to taste Pepper
  • Chopped parsley for garnish Use fresh parsley.

Method
 

Preparation
  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.
Cooking
  1. Cook the fettuccine according to package instructions, stirring occasionally.
  2. Once the pasta is cooked, reduce the heat to low and stir in the Parmesan cheese until melted.
  3. Season with salt and pepper to taste.
Serving
  1. Garnish with chopped parsley before serving.
  2. Serve immediately while hot, adding extra Parmesan and a squeeze of lemon if desired.

Notes

Cool completely, then transfer to an airtight container. Store in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of milk or cream to restore sauce’s creaminess. Avoid freezing.