One Pan Shrimp Fettuccine Alfredo

Creamy one pan shrimp fettuccine alfredo brings weeknight comfort with minimal fuss. The skillet fills with garlicky aromas as tender shrimp and rich parmesan sauce hug silky noodles. I make this after long workdays when I want something decadent but quick enough for a weeknight win.

Every time I serve this my family says it tastes like restaurant food but so much fresher and more satisfying. The first night I tried it we all went back for seconds and it instantly went into our meal rotation.

Ingredients

• Unsalted butter: adds creamy flavor while sautéing and finishing the sauce choose a high-quality butter for best richness
• Large shrimp: bring a sweet oceany taste always peel and devein for tenderness choose fresh or high-quality frozen shrimp for best results
• Garlic: creates the aromatic backbone of the sauce use fresh cloves for a big pop of flavor
• Chicken broth: adds savory depth pick a low sodium version so you can control the salt
• Whole milk: creates a smooth sauce look for a fresh bottle with a creamy top
• Fettuccine noodles: give you that classic alfredo bite use high-quality or bronze-cut pasta for best texture
• Parmesan cheese: builds salty nutty richness grate your own for the best melt and taste
• Heavy cream: adds body and silkiness to the sauce go for full-fat cream for the most luscious result
• Salt pepper and nutmeg: balance the flavors use freshly cracked pepper and a tiny pinch of nutmeg for warmth
• Fresh parsley: brings a bright finish and beautiful color always use fresh chopped leaves

Step-by-Step Instructions

Heat the Pan and Cook Shrimp:

Melt two tablespoons butter in a wide skillet over medium heat. Add shrimp in a single layer and cook for one to two minutes on each side until just opaque and pink. Remove shrimp and set aside. Too much heat or overcooking can make shrimp tough so watch closely.

Sauté Garlic:

Add the last bit of butter to the pan. Toss in finely minced garlic and stir constantly for about thirty seconds. Sauté just until fragrant. Garlic burns fast so do not walk away.

Simmer the Noodles:

Pour in chicken broth and milk. Gently scatter fettuccine into the pan. Use tongs to rotate and separate the noodles so all are coated. Bring the liquid to a gentle boil then cover. Reduce heat to low and simmer about eleven minutes stirring every few minutes until the pasta is just al dente.

Finish the Sauce:

Remove the lid and pour in heavy cream. Sprinkle in grated parmesan black pepper and a pinch of nutmeg. Stir gently and let the cheese melt into the hot noodles. The sauce will look thin at first but keep stirring over low heat until glossy and just thickened.

Combine Shrimp and Rest:

Add shrimp back into the pan. Remove from heat and let everything sit uncovered for five minutes. This lets the sauce thicken up and the flavors meld. The pasta should be tender creamy and ready to serve.

Garnish and Serve:

Shower with chopped parsley right before serving for herbal freshness and color. Serve straight from the skillet for that rustic comfort.

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I love buying huge handfuls of fresh parsley because its earthy brightness wakes up all that rich creamy sauce. I still remember the night my kids licked the skillet clean when I doubled the parsley and parmesan just for fun.

Storage Tips

Cool leftovers completely before packing into airtight containers. Refrigerate and eat within two days for best taste. Creamy sauces do not freeze perfectly they can separate when reheated.

Ingredient Substitutions

You can use half and half for a lighter sauce though it will not be as rich. Linguine or spaghetti work just as well as fettuccine if that is what you have in your cupboard. A sprinkle of pecorino is welcome alongside parmesan for more bite.

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Serving Suggestions

This is a full meal on its own but a crisp green salad or a quick batch of garlic bread make it shine even brighter. For a touch more color try tossing steamed broccoli or peas into the pasta just before serving.

Cultural and Historical Context

Fettuccine alfredo has Italian roots but the American version grows richer with cream and parmesan. Using shrimp celebrates how American cooks adapt the classics for seafood lovers and weeknight speed.

Recipe FAQs

→ What type of shrimp works best?

Large peeled and deveined shrimp cook quickly and provide the best texture, but medium shrimp can also be used. For extra flavor, leave the tails on if desired.

→ Can I substitute the pasta?

Yes, linguine or spaghetti work well if fettuccine is unavailable. Adjust cooking time to ensure the pasta is just al dente.

→ How do I prevent the sauce from curdling?

Simmer gently after adding cream and cheese, and avoid boiling. Stir constantly so the ingredients blend smoothly.

→ Can I make this dish ahead of time?

The dish is best enjoyed fresh, but leftovers can be stored in the fridge. Add a splash of milk when reheating to restore creaminess.

→ What garnishes complement the dish?

Fresh chopped parsley, extra grated Parmesan, or a light sprinkle of black pepper make excellent finishing touches.