Ingredients
For the Shrimp Alfredo
250 g fettuccine pasta
300 g shrimp, peeled and deveined
2 tablespoons butter
3 cloves garlic, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
2 cups chicken broth
1 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
Prepare the Shrimp
Pat the shrimp dry with paper towels and season lightly with salt, black pepper, and Italian seasoning.
Heat a large, deep skillet over medium-high heat and add the butter.
Add the shrimp and cook for approximately 1–2 minutes per side, just until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Cook the Pasta
Using the same skillet, add the chicken broth and heavy cream.
Bring the mixture to a gentle simmer, then add the fettuccine.
Cook for approximately 10–12 minutes, stirring frequently so the pasta does not stick together. Continue cooking until the noodles are tender and most of the liquid has reduced into a creamy sauce.
Make the Alfredo Sauce
Add the minced garlic during the final few minutes of cooking and stir well.
Reduce the heat to low and gradually add the freshly grated Parmesan cheese.
Stir continuously until the cheese melts completely and the sauce becomes smooth, creamy, and thick enough to coat the pasta.
Taste and adjust the salt and black pepper as needed.
Add the Shrimp
Return the cooked shrimp to the skillet.
Gently toss everything together and cook for another 1–2 minutes, just until the shrimp are heated through.
Avoid overcooking the shrimp, as they can quickly become tough.
Garnish and Serve
Remove the skillet from the heat.
Sprinkle generously with freshly chopped parsley and, if desired, additional Parmesan cheese.
Serve immediately while the Alfredo sauce is warm, creamy, and silky.
Tips for the Best One-Pan Shrimp Alfredo
Use freshly grated Parmesan rather than pre-shredded cheese because it melts more smoothly into the sauce.
Stir the pasta regularly while it cooks to prevent the fettuccine from sticking to the bottom of the skillet.
Keep the heat moderate once the Parmesan is added to prevent the sauce from becoming grainy.
Cook the shrimp separately first and return them at the end to keep them tender and juicy.
If the sauce becomes too thick, add a small splash of warm chicken broth or cream until it reaches your preferred consistency.
Serving Suggestions
Serve this creamy shrimp Alfredo with warm garlic bread, roasted asparagus, steamed broccoli, or a simple green salad.
For extra flavor, finish each plate with freshly cracked black pepper, Parmesan cheese, and a sprinkle of parsley.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce and restore its creamy texture.
Description
This One-Pan Shrimp Alfredo brings tender shrimp and silky fettuccine together in a rich Parmesan cream sauce with plenty of garlic and Italian seasoning. Cooking everything in one skillet allows the pasta to absorb the savory broth and cream as it cooks, creating an incredibly flavorful sauce while keeping cleanup to a minimum.
It’s a fast, comforting dinner that’s perfect for busy weeknights when you want something creamy, satisfying, and restaurant-style without spending hours in the kitchen.