One Pan Shrimp Fettuccine

This creamy one pan shrimp fettuccine alfredo combines tender shrimp with a luscious, velvety sauce all made in a single skillet. The shrimp are sautéed in butter to capture their sweetness, then the pasta simmers in a flavorful mixture of garlic, milk, and chicken broth until al dente. Parmesan and a touch of nutmeg finish the sauce with perfect richness while fresh parsley adds a burst of brightness. It comes together quickly making it perfect for busy weeknights but elegant enough for guests. Every bite is silky creamy pasta wrapped in a garlicky cheesy sauce and studded with juicy shrimp, making it an irresistible comfort dinner.

I first made this recipe after a long workday craving something comforting but fast. It’s become a family favorite with everyone asking for seconds and it feels fancy without the fuss.

Ingredients

• Unsalted butter: adds creamy richness for sauteing shrimp and finishing the sauce choose a quality butter for best flavor
• Large shrimp: provide sweet and tender bites always peel and devein for the best texture shop fresh or good frozen shrimp
• Garlic: brings garlicky aroma and flavor use fresh cloves finely minced
• Chicken broth: adds savory depth select low sodium so you control the saltiness
• Whole milk: creates a smooth creamy base pick fresh milk with some cream on top for best taste
• Fettuccine noodles: give you classic alfredo texture use bronzecut or high quality pasta
• Parmesan cheese: builds salty nutty richness freshly grate for best melt and flavor
• Heavy cream: adds body and silkiness to the sauce use fullfat for luscious results
• Salt, pepper and nutmeg: balance the sauce adding warmth and seasoning use fresh cracked pepper and just a pinch of nutmeg
• Fresh parsley: offers herbal brightness and a pop of color always use fresh chopped leaves

Instructions

Heat the Pan and Cook Shrimp:

Begin by melting two tablespoons of butter in a large wide skillet over medium heat. Once melted, add the shrimp in a single layer. Cook the shrimp for one to two minutes on each side just until they turn opaque and pink. Watch carefully to avoid overcooking as shrimp will become tough if left too long. Remove the shrimp from the pan and set aside for later.

Sauté Garlic:

Add the remaining butter to the skillet. Toss in finely minced garlic and stir constantly for about thirty seconds until fragrant but not browned. Garlic can burn fast so stay close and keep it moving in the pan.

Simmer the Noodles:

Pour in the chicken broth and whole milk. Scatter the fettuccine noodles gently into the pan. Use tongs to turn and separate the noodles so they are coated in the liquid. Bring the mixture to a gentle boil, then cover and reduce heat to low. Let simmer about eleven minutes, stirring every few minutes, until the pasta is tender but still firm to the bite.

Finish the Sauce:

Remove the lid and pour in the heavy cream. Sprinkle in grated Parmesan cheese, freshly cracked black pepper, and a pinch of nutmeg. Stir gently and allow the cheese to melt fully into the hot noodles. The sauce may look thin at first but keep stirring over low heat until it becomes glossy and slightly thickens.

Combine Shrimp and Rest:

Return the cooked shrimp to the pan and remove from heat. Let everything sit uncovered for five minutes. This resting time helps the sauce thicken beautifully and allows the flavors to blend. Your pasta should be creamy, tender and ready to serve.

Garnish and Serve:

Right before serving, sprinkle chopped fresh parsley over the dish for a bright herbal pop and lovely color. Serve straight from the skillet for a cozy hearty meal experience.

I always buy a big bunch of fresh parsley because its fresh, earthy brightness balances the rich sauce perfectly. I still remember the night when I doubled the parsley and parmesan just for fun and my kids ended up licking the skillet clean.

Storage Tips

Allow any leftovers to cool fully before transferring to airtight containers. Refrigerate and consume within two days for the best texture and flavor. Cream-based sauces do not freeze well as they tend to separate upon reheating, so it’s best to enjoy this dish fresh.

Ingredient Substitutions

If you prefer a lighter sauce try using half and half instead of heavy cream, though it will be less rich. Linguine or spaghetti noodles can replace fettuccine without issue just adjust cooking time as needed. For a sharper flavor add some pecorino romano along with or instead of parmesan.

Serving Suggestions

This dish is filling on its own but pairs wonderfully with a crisp green salad or warm garlic bread for extra comfort. For a pop of color and nutrition try stirring in steamed broccoli or peas just before serving.

Serve immediately while the sauce is silky and the shrimp are tender. This dish is best enjoyed fresh for optimal texture and flavor.

FAQs About This Recipe

→ What type of shrimp works best?

Large peeled and deveined shrimp cook quickly and provide the best texture, though medium shrimp are also fine. Leaving tails on adds flavor if preferred.

→ Can I substitute the pasta?

Linguine or spaghetti work well if fettuccine is unavailable. Adjust cooking times to ensure the pasta remains just tender.

→ How do I prevent the sauce from curdling?

After adding cream and cheese, simmer gently without boiling and stir continuously to keep the sauce smooth.

→ Can this dish be made ahead of time?

Best served fresh, but leftovers can be refrigerated. Add a splash of milk when reheating to maintain creaminess.

→ What garnishes complement this dish?

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