Homemade One-Pan Shrimp Alfredo
There’s something undeniably luxurious about a glossy, cream-based sauce, and this One-Pan Shrimp Fettuccine Alfredo is the ultimate shortcut to a high-end Italian dinner. While traditional Alfredo requires multiple pots and precise timing, this version allows the fettuccine to simmer directly in a seasoned mixture of heavy cream and garlic, creating a velvety sauce that is naturally thickened by the pasta's own starches.
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 lb fettuccine pasta
- 2 cups heavy cream
- 1.5 cups chicken broth
- 1 cup freshly grated parmesan cheese
- 4 cloves garlic minced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Season shrimp with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear shrimp for 2 minutes per side until pink. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and chicken broth. Bring to a gentle simmer.
- Add the dry fettuccine noodles to the skillet. Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is al dente.
- Remove from heat. Gradually stir in the parmesan cheese until melted and the sauce is creamy.
- Add the seared shrimp back into the pan and toss to coat in the sauce.
- Garnish with fresh parsley and serve immediately.