One Pan Shrimp Fettuccine Alfredo (Printable)

Rich Parmesan-garlic shrimp and fettuccine cooked in one pan for effortless cleanup.

# What You Need:

01 - 1 lb large shrimp, peeled and deveined

02 - 12 oz dry fettuccine

03 - 2 tbsp unsalted butter

04 - 1 cup heavy cream

05 - 1 cup freshly grated Parmesan cheese

06 - 1/2 cup whole milk

07 - 4 garlic cloves, minced

08 - 1 small shallot, finely chopped

09 - 2 1/2 cups low-sodium chicken broth

10 - 1/2 tsp salt, or to taste

11 - 1/4 tsp black pepper

12 - 1/4 tsp crushed red pepper flakes

13 - 2 tbsp chopped fresh parsley

01 - Melt butter in a large deep skillet over medium heat. Add shallot and garlic; sauté 1-2 minutes until fragrant but not browned.

02 - Season shrimp with pinch of salt and pepper. Add to pan and cook 2 minutes per side until just pink. Remove shrimp and set aside.

03 - Pour chicken broth, heavy cream, and milk into the same pan. Bring to a gentle simmer.

04 - Add dry fettuccine, stirring to submerge. Cook uncovered, stirring frequently, 10-12 minutes until al dente and liquid is mostly absorbed.

05 - Lower heat. Stir in Parmesan cheese and red pepper flakes until melted and sauce is creamy.

06 - Return shrimp and juices to pan. Toss to combine and heat through 1-2 minutes. Adjust seasoning. Garnish with parsley.

01 -

Everything happens in one pan, which means you spend more time eating and less time scrubbing dried sauce off your stovetop
The pasta cooks directly in the creamy broth, absorbing all those garlicky Parmesan flavors that usually just get poured down the drain

02 -

The sauce will look worryingly thin while the pasta cooks, but it magically thickens as the starch releases and the liquid reduces
Remove shrimp the second they turn pink, because they'll finish cooking when you add them back at the end

03 -

Use a 12-inch skillet or larger so the pasta has room to move while cooking
Grate your Parmesan from a wedge rather than using pre-grated for the smoothest sauce