This recipe uses few ingredients and comes together fast. It makes a rich sauce and tender shrimp with fettuccine. If you want to try a different pasta shape, see the campanelle pasta guide for ideas.
Why make this recipe
This one pan shrimp fettuccine alfredo is quick, creamy, and simple. You cook in one skillet, so you save time and dishes. The dish works for a weeknight dinner or a small gathering.
How to make One Pan Shrimp Fettuccine Alfredo
Heat the pan, cook the garlic and shrimp, make the cream sauce in the same pan, then toss the pasta and shrimp back in. Work in this order and keep the heat medium so the cream does not boil too hard.
Ingredients :
- 8 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Directions :
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for about 1 minute.
- Add shrimp and cook until pink and opaque, about 3-4 minutes.
- Remove shrimp from skillet and set aside.
- In the same skillet, add heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and combined.
- Add cooked fettuccine and shrimp back to the skillet; toss to coat.
- Season with salt and pepper to taste.
- Garnish with chopped parsley before serving.
How to serve One Pan Shrimp Fettuccine Alfredo
Serve hot on warm plates. Add extra Parmesan at the table and a sprinkle of parsley. A simple green salad or steamed vegetables pair well.
How to store One Pan Shrimp Fettuccine Alfredo
Cool to room temperature, then put in an airtight container. Store in the fridge for 2 days. Reheat gently on low heat or in the microwave in short bursts, adding a splash of cream or milk if the sauce is thick.
Tips to make One Pan Shrimp Fettuccine Alfredo
- Cook pasta just until al dente so it does not get soft when mixed with the sauce.
- Do not overcook the shrimp; pull them from the pan when they turn pink.
- Keep the cream on low heat and stir so the cheese melts smoothly.
- If you use shrimp with tails, read this note on shrimp tail safety to decide how to serve them.
Variation
- Add a handful of spinach or peas to the sauce for color and light veg.
- Swap half the Parmesan for Pecorino for a sharper taste.
- Use lemon zest or a squeeze of lemon for a bright finish.
FAQs
Q: Can I use frozen shrimp?
A: Yes. Thaw first and pat dry before cooking.
Q: Can I make this with another pasta?
A: Yes. Any long pasta works, but cook time may change.
Q: Can I use milk instead of heavy cream?
A: Milk will make a thinner sauce. To keep it creamy, add a little butter or a splash of cream.
Q: How do I prevent the sauce from breaking?
A: Keep heat low and stir while adding cheese. Do not boil the cream hard.
Q: Can I add garlic powder instead of fresh garlic?
A: You can, but fresh garlic gives better flavor. Use 1/2 teaspoon garlic powder if needed.
Conclusion
For another one-pan take on this classic, see this recipe for One Pan Shrimp Fettuccine Alfredo at Sweet Pea’s Kitchen which shows a similar simple method. You can also compare techniques at One Pan Fettuccine Alfredo with Shrimp from Dinners Dishes and Desserts for more tips and ideas.
One Pan Shrimp Fettuccine Alfredo
Ingredients
Pasta and Shrimp
- 8 oz fettuccine pasta Use any long pasta if desired.
- 1 lb shrimp, peeled and deveined Thaw frozen shrimp and pat dry before cooking.
- 2 tablespoons olive oil
- 3 cloves garlic, minced Fresh garlic provides better flavor.
Sauce
- 1 cup heavy cream Milk can be used but will result in a thinner sauce.
- 1 cup grated Parmesan cheese Can swap half for Pecorino for a sharper taste.
- Salt to taste Salt
- Pepper to taste Pepper
- Chopped parsley for garnish Add lemon zest for brightness if desired.
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for about 1 minute.
- Add shrimp and cook until pink and opaque, about 3-4 minutes.
- Remove shrimp from skillet and set aside.
Making the Sauce
- In the same skillet, add heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and combined.
- Add cooked fettuccine and shrimp back to the skillet; toss to coat.
- Season with salt and pepper to taste.
- Garnish with chopped parsley before serving.