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One pan shrimp fettuccine Alfredo with creamy sauce and succulent shrimp.

One Pan Shrimp Fettuccine Alfredo

A cozy and elegant dinner option that is ready in one pan, making cleanup a breeze. Creamy, garlicky, and satisfying, this dish is perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Fettuccine Classic pasta for Alfredo; linguine can be used as an alternative.
  • 1 pound Shrimp Peeled and deveined, medium or large.
  • 2 tablespoons Butter Real butter is recommended.
  • 3 cloves Garlic Fresh garlic is preferred.
  • 1 cup Heavy cream For a classic silky Alfredo texture.
  • 1 cup Parmesan cheese Grate it yourself for better melting results.
  • to taste Salt Don't forget to taste as you go.
  • to taste Black Pepper Adjust according to preference.
  • 1 lemon Optional Lemon A squeeze at the end enhances flavor.

Method
 

Preparation
  1. Pat shrimp dry, then season with salt and pepper. Optionally add a pinch of paprika for color.
  2. Heat a large deep skillet or wide pan on medium high with a bit of butter. Cook shrimp for about 1 to 2 minutes per side until pink and just cooked. Remove shrimp to a plate.
Sauce Preparation
  1. Lower heat to medium. Add another tablespoon of butter and stir in minced garlic for about 30 seconds until fragrant.
  2. Pour in heavy cream plus a little water or broth. Add the fettuccine, pressing it down, and cover. Stir every couple minutes.
Final Assembly
  1. When the pasta is tender, add parmesan in small handfuls, stirring until creamy.
  2. Return shrimp to the pan just to warm through. Taste and adjust salt and pepper, and add a squeeze of lemon if desired.

Notes

Keep the heat medium to lower to avoid grainy sauce. Add parmesan slowly, and use freshly grated cheese. For leftovers, store in an airtight container in the fridge for up to 2 days.