One Pan Shrimp Fettuccine Alfredo

Step 2: Build the Flavor Base

1. In the same pan, add the remaining butter.
2. Sauté the minced garlic for about 30 seconds until fragrant.
3. Deglaze the pan with a splash of chicken broth, scraping up any browned bits for flavor.

Step 3: Cook the Pasta in One Pan

1. Pour in the rest of the chicken broth and the heavy cream.
2. Bring the mixture to a gentle boil.
3. Add the fettuccine pasta, ensuring it’s submerged as much as possible.
4. Reduce to medium-low heat, cover, and let it simmer for about 12–15 minutes, stirring occasionally so the pasta doesn’t stick.
   • If the liquid reduces too quickly before the pasta is tender, add a little more broth or water.

Step 4: Create the Alfredo Sauce

1. Once the pasta is al dente and the liquid has thickened, stir in the Parmesan cheese.
2. Mix well until it melts into a creamy sauce that clings to the pasta.
3. Taste and season with salt and freshly ground black pepper.

Step 5: Finish with Shrimp and Garnish

1. Return the shrimp to the pan, tossing them gently with the pasta and sauce.
2. Let everything warm together for 1–2 minutes.
3. Sprinkle with chopped parsley for freshness.

Serving Suggestions

Serve hot, directly from the pan, with warm garlic bread and a crisp green salad on the side. A glass of white wine like Pinot Grigio pairs beautifully with the creamy sauce and tender shrimp.

Tips for Success

• Don’t overcook shrimp: They turn rubbery quickly. Cook them separately at first, then add them back at the end.
• Use freshly grated Parmesan: Pre-shredded cheese doesn’t melt as smoothly and can make the sauce clumpy.
• Adjust thickness: If the sauce gets too thick, stir in a splash of cream or broth before serving.

Final Thoughts

One Pan Shrimp Fettuccine Alfredo delivers everything you want in a comforting pasta dish—creamy sauce, tender shrimp, and al dente noodles—all with minimal effort and cleanup. It’s the perfect dinner for busy nights when you still want something indulgent and satisfying.

Would you like me to also create a quick 30-minute version of this recipe for weeknights, or keep it as the rich, classic Alfredo style?