One Pan Shrimp Fettuccine (Printer-Friendly)
Succulent shrimp and silky fettuccine cooked together in a creamy parmesan sauce with fresh parsley.
# What You’ll Need:
→ Seafood
01 -
16 large shrimp, peeled and deveined
→ Dairy
02 -
2 tablespoons unsalted butter
03 -
240 ml whole milk
04 -
120 ml heavy cream
05 -
60 grams freshly grated Parmesan cheese
→ Pantry
06 -
225 grams fettuccine pasta
07 -
240 ml low-sodium chicken broth
08 -
2 cloves garlic, minced
09 -
1/8 teaspoon ground nutmeg
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Herbs
12 -
2 tablespoons fresh parsley, chopped
# Steps to Make This:
01 -
Melt 2 tablespoons butter in a large skillet over medium heat. Arrange shrimp in a single layer and cook for 1 to 2 minutes per side until opaque and pink. Remove shrimp and set aside.
02 -
Add remaining butter to the skillet. Stir in minced garlic and cook for about 30 seconds until fragrant, stirring constantly to avoid burning.
03 -
Pour in chicken broth and whole milk. Add fettuccine, using tongs to separate the noodles and ensure even coating. Bring to a gentle boil, cover, reduce heat to low, and simmer for 11 minutes, stirring occasionally, until pasta is al dente.
04 -
Remove the lid and stir in heavy cream, grated Parmesan, freshly ground black pepper, and nutmeg. Cook over low heat, stirring gently until the sauce thickens and becomes glossy.
05 -
Return shrimp to the skillet, remove from heat, and let rest uncovered for 5 minutes to thicken the sauce and meld flavors.
06 -
Sprinkle chopped fresh parsley over the dish just before serving. Serve directly from the pan for a rustic presentation.
# Additional Notes:
01 -
Pat shrimp dry before cooking to ensure a proper sear and prevent toughness.
02 -
Letting pasta rest after cooking thickens the sauce naturally without added flour.
03 -
Grate Parmesan fresh from the block for optimal melt and flavor.