One Pan Shrimp Fettuccine

This creamy one pan shrimp fettuccine alfredo brings together tender shrimp and a luscious, velvety sauce in a quick and satisfying meal. The shrimp are seared in butter, then the fettuccine simmers in a fragrant mixture of garlic, milk, and chicken broth. Parmesan cheese and a subtle hint of nutmeg add richness while fresh parsley lifts the flavors with brightness. It's an ideal dish for busy weeknights but elegant enough to serve guests. Every bite is a perfect harmony of silky noodles coated in a rich sauce and juicy shrimp, making it a reliable favorite in my kitchen.

When I first made this after a hectic day I was surprised by how indulgent it tasted without much effort. My family immediately asked for seconds and it quickly became a regular in our dinner plans.

Ingredients

• Unsalted butter: brings creamy richness and helps sear the shrimp so choose a highquality variety for the best flavor
• Large shrimp: offer a sweet ocean taste. Always peel and devein for a tender bite. Fresh or highquality frozen works well
• Garlic: creates the aromatic base of the sauce. Use fresh cloves for vibrant flavor
• Chicken broth: adds savory depth. Pick a low sodium type so you can manage salt levels
• Whole milk: makes the sauce smooth and creamy. Look for fresh milk with a bit of a creamy top
• Fettuccine noodles: provide the classic Alfredo texture. Bronzecut pasta enhances the bite and sauce cling
• Parmesan cheese: builds salty nutty flavor. Freshly grated parmesan melts best and tastes richer
• Heavy cream: adds silkiness and body to the sauce. Fullfat cream gives the most luscious texture
• Salt pepper and nutmeg: balance the dish. Fresh cracked pepper and a tiny pinch of nutmeg warm up the sauce
• Fresh parsley: finishes with brightness and a fresh herbal note. Always use freshly chopped leaves for best aroma

Instructions

Heat the Pan and Cook Shrimp:

Melt two tablespoons of butter in a wide skillet over medium heat until melted and hot but not browning. Arrange the shrimp in a single layer. Cook for one to two minutes on each side until the shrimp turn opaque and pink. Avoid overheating or overcooking because shrimp can quickly become tough. Once done, remove shrimp from the pan and set aside.

Sauté Garlic:

Add the remaining butter to the pan and toss in the finely minced garlic. Stir continuously for about thirty seconds just until the garlic releases its fragrance. Garlic cooks very fast at this stage so keep an eye on it to avoid burning which would cause bitterness.

Simmer the Noodles:

Pour the chicken broth and milk into the skillet. Gently scatter the fettuccine noodles into the liquid. Use tongs to rotate the noodles ensuring they separate and are evenly coated. Bring the mixture to a gentle boil, then cover the pan and reduce heat to low. Let the noodles simmer for about eleven minutes, stirring every few minutes to prevent sticking and to check the doneness. The pasta should be tender but still firm to the bite, or al dente.

Finish the Sauce:

Remove the lid from the pan and pour in the heavy cream. Sprinkle grated parmesan cheese along with fresh cracked black pepper and a small pinch of nutmeg over the noodles. Stir gently to mix everything. The sauce will appear thin at first but keep stirring over low heat so the cheese melts and the sauce thickens to a glossy smooth finish.

Combine Shrimp and Rest:

Add the cooked shrimp back into the pan, distributing them evenly through the sauce and pasta. Remove the pan from heat and let it rest uncovered for five minutes. This resting period allows the sauce to thicken and the flavors to meld beautifully. The pasta should be soft and coated with a creamy rich sauce, ready to serve.

Garnish and Serve:

Just before serving, sprinkle generously with freshly chopped parsley to add a fresh herbal note and vivid green color. Serve the dish directly from the skillet for a rustic and comforting presentation.

My favorite ingredient has to be fresh parsley because its bright earthy flavor cuts through the richness. I still remember the night my kids scraped the skillet clean after I doubled the parsley and parmesan just to indulge a little.

Storage Tips

Cool any leftovers fully before transferring to airtight containers. Store in the fridge and consume within two days for the best taste and texture. Creamy sauces like Alfredo often separate when frozen then reheated, so freezing is not recommended.

Ingredient Substitutions

You can swap heavy cream with half and half for a lighter but less rich sauce. Linguine or spaghetti noodles work perfectly well if you do not have fettuccine. Adding a sprinkle of pecorino cheese with the parmesan is a lovely way to add a sharper bite.

Serving Suggestions

This one pan meal is filling on its own but pairs wonderfully with a crisp green salad or freshly toasted garlic bread. For some seasonal color and nutrition, toss in steamed broccoli or fresh green peas right at the end of cooking.

This one pan shrimp fettuccine alfredo is a speedy weeknight dinner that still feels special. Serve immediately and enjoy the creamy sauce and tender shrimp.

Common Recipe Questions

→ What type of shrimp works best?

Large, peeled and deveined shrimp cook quickly and retain a tender texture. Medium shrimp can be used, and keeping tails on adds extra flavor if desired.

→ Can I substitute the pasta?

Linguine or spaghetti are great alternatives to fettuccine. Just adjust the cooking time to keep the noodles al dente.

→ How do I prevent the sauce from curdling?

After adding cream and cheese, simmer gently and avoid boiling. Stirring constantly helps the ingredients blend smoothly for a creamy finish.

→ Can this dish be prepared ahead of time?

Best enjoyed fresh, but leftovers can be refrigerated and reheated with a splash of milk to restore creaminess.

→ What garnishes best complement the dish?

Fresh chopped parsley, extra grated Parmesan, and a light sprinkle of black pepper add brightness and depth.