Of course! One-Pan Shrimp Fettuine Alfredo is the ultimate weeknight dinner: creamy, decadent, and best of all, you only have one dish to wash.
This method cooks the fettuccine right in the sauce, which allows the pasta to release its starch and create a luxuriously creamy Alfredo without any heavy cream.
Here’s a reliable and delicious recipe.
One-Pan Shrimp Fettuccine Alfredo
This recipe is designed for a large, deep skillet or a wide saucepan with high sides (at least 12 inches).
Ingredients
· 12 oz (340g) fettuccine pasta
· 1 lb (450g) large shrimp, peeled and deveined (thawed if frozen)
· 4 cups chicken or vegetable broth (low sodium preferred)
· 1 cup whole milk or half-and-half
· 4 cloves garlic, minced
· 3 tablespoons unsalted butter
· 1 cup freshly grated Parmesan cheese, plus more for serving
· ½ teaspoon black pepper
· ½ teaspoon salt (or to taste, remember the broth and Parmesan are salty)
· ¼ teaspoon red pepper flakes (optional)
· 2 tablespoons olive oil
· Fresh parsley, chopped (for garnish)
Instructions
- Sear the Shrimp: Pat the shrimp dry with a paper towel and season lightly with salt and pepper. Heat the olive oil in your large skillet over medium-high heat. Add the shrimp and cook for about 1-2 minutes per side, just until pink and opaque. Do not cook through completely. Remove the shrimp from the skillet and set them aside on a plate. They will finish cooking later.
- Sauté Aromatics: In the same skillet, reduce the heat to medium. Add the butter. Once melted, add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds to 1 minute, until fragrant.
- Build the Sauce: Pour in the chicken broth and whole milk. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—that’s flavor! Add the uncooked fettuccine noodles and submerge them as much as possible in the liquid.
- Cook the Pasta: Bring the liquid to a simmer, then reduce the heat to maintain a gentle simmer. Cook for 12-15 minutes, stirring frequently and turning the pasta with tongs to ensure it cooks evenly and doesn’t stick together. The pasta will absorb the liquid and the sauce will thicken.
- Finish the Sauce: Once the pasta is al dente and most of the liquid has been absorbed, turn the heat to low. Stir in the grated Parmesan cheese and black pepper. Keep stirring until the cheese is completely melted and the sauce is creamy.
- Return the Shrimp: Add the partially cooked shrimp back into the skillet along with any accumulated juices. Stir gently to combine and heat the shrimp through for 1-2 minutes.
- Serve Immediately: Taste and adjust seasoning with more salt or pepper if needed. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese.
Tips for the Perfect One-Pan Alfredo
· Don’t Overcook the Shrimp: Searing them quickly at the start prevents them from becoming tough and rubbery when they are added back at the end.
· Stir Frequently: This is key to preventing the pasta from sticking to the bottom of the pan and ensuring even cooking.
· Freshly Grated Cheese is a Must: Pre-shredded bagged cheese contains anti-caking agents (like cellulose) that prevent it from melting smoothly into a silky sauce. It will make your sauce grainy.
· Broth is Key: Using broth instead of just water adds a tremendous amount of flavor to the pasta itself.
· Sauce Too Thick? If the pasta has absorbed too much liquid before it’s fully cooked, add a splash of more broth or milk. If the sauce is too thin when the pasta is done, let it simmer for another minute or two off the heat—it will thicken quickly.
· Customize It: Add a cup of frozen peas in the last 5 minutes of cooking, or stir in some fresh spinach at the end until wilted.
Enjoy your incredibly creamy and effortless homemade dinner