One Pan Shrimp Fettuccine Alfredo

This One Pan Shrimp Fettuccine Alfredo is my favorite cheat for a restaurant-worthy meal on a busy night. Tender shrimp and silky noodles soak up a creamy parmesan sauce, all from one skillet so cleanup stays simple.

The first time I made this on a rushed weeknight, the empty plates said it all. My family now begs for it whenever I want to spoil them with something special.

Ingredients

• Unsalted butter: gives a rich base and helps cook the shrimp tenderly try to use real block butter for the best flavor
• Large shrimp: bring natural sweetness and protein choose ones that are firm and smell clean
• Fresh garlic: adds savory depth fresh cloves make a huge difference
• Chicken broth: makes the sauce light yet flavorful opt for low-sodium to control saltiness
• Whole milk: keeps the texture creamy but not heavy use whole instead of skim for silkiness
• Fettuccine noodles: become the perfect chew in the sauce look for bronze-cut for better sauce cling
• Grated parmesan cheese: delivers classic flavor buy a wedge and grate it yourself for pure taste
• Heavy cream: adds body to the sauce ensure it is full fat for richness
• Salt pepper and a pinch of nutmeg: perfectly balance the flavors freshly ground pepper lifts every bite
• Fresh parsley: brings color and freshness flat leaf parsley has the boldest taste

Step-by-Step Instructions

Sear the Shrimp:

Pat shrimp dry with paper towels and season with a little salt and pepper Place a large skillet over medium heat Add two tablespoons of unsalted butter Once melted lay the shrimp in a single layer Cook for one to two minutes per side until the shrimp look opaque and just cooked Transfer the shrimp to a plate and keep nearby

Sauté the Garlic:

Return the pan to medium heat and add the last tablespoon of butter Toss in the minced garlic Stir constantly for about thirty seconds until the garlic smells fragrant Do not let it brown this step infuses the butter with deep flavor

Cook the Noodles:

Pour in chicken broth and whole milk Use a wooden spoon to scrape up any bits stuck to the pan Add fettuccine noodles trying to spread them out so they are mostly submerged If a few ends stick out it is fine Increase the heat and bring to a low boil Cover the skillet reduce heat to low and simmer the noodles for about eleven minutes stirring every few minutes to keep from sticking under the surface Noodles should be just al dente

Make the Alfredo Sauce:

Remove the pan lid Pour in the heavy cream and scatter the grated parmesan cheese over the noodles Sprinkle in a pinch of salt pepper and nutmeg Stir slowly and patiently for about two to three minutes until the cheese melts smoothly and the sauce becomes silky

Finish with Shrimp and Rest:

Return the cooked shrimp and any juices to the pan Gently fold them into the sauce Remove the skillet from heat Let everything sit uncovered for five minutes so the sauce thickens naturally

Garnish and Serve:

Chop the fresh parsley and sprinkle over the pasta just before serving Serve immediately while everything is piping hot

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Parmesan is my weakness and nothing beats that moment when it melts into the creamy sauce I always remember my youngest sneaking a bite right from the pan before I added the parsley

Storage Tips

Store any leftovers in an airtight container in the fridge for up to two days The sauce may thicken so stir in a splash of milk or water when reheating Heat gently over low heat until just warm to avoid overcooked noodles or tough shrimp

Ingredient Substitutions

If you are out of heavy cream you can double the milk and add an extra tablespoon of butter For a lighter version swap half and half instead Dairy-free options can work with unsweetened oat milk and vegan parmesan Even chicken or scallops are tasty swaps for shrimp

Serving Suggestions

This dish shines with a crisp green salad and garlic bread Some lemon wedges on the side add a bright burst or throw in peas or spinach for extra veggie color and nutrition

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Cultural and Historical Context

Fettuccine Alfredo started as a simple Italian pasta with butter and parmesan The American version loads up on cream and extras like shrimp for more luxurious flavor Using just one pan brings new life to this beloved classic making restaurant style comfort food easy for home cooks everywhere

Recipe FAQs

→ How do I ensure the shrimp is cooked perfectly?

Cook the shrimp just until opaque and pink, about 1-2 minutes per side, to avoid toughness and maintain juiciness.

→ Can I substitute the chicken broth with something else?

Vegetable broth or seafood stock can be used as alternatives to add depth of flavor while keeping the dish moist.

→ What is the purpose of adding nutmeg to the sauce?

A pinch of nutmeg adds subtle warmth and complexity that enhances the creamy Alfredo-style sauce without overpowering it.

→ How can I make the sauce creamier?

Stir in a splash of reserved pasta water or add a bit more heavy cream to achieve a silkier, richer texture.

→ Is fresh parsley necessary in the dish?

Parsley adds a fresh, bright contrast to the rich sauce, both visually and flavor-wise, enhancing the overall balance.