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    Home » Recipes » Entrées

    One Pan Shrimp Fettuccine Alfredo

    Published: May 28, 2019 · Modified: Jun 2, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 669 words. · About 4 minutes to read this article.

    Jump to Recipe

    This one pan shrimp fettuccine alfredo makes an easy weeknight meal - it's ready in just 30 minutes! Fettuccine noodles are coated in a creamy homemade alfredo sauce and tossed with shrimp.

    Serving spoon and fork scooping up a serving of pasta.

    Fettuccine alfredo is a family favorite. You'll be surprised at how easy this one pan shrimp fettuccine alfredo comes together.

    It's made in a single pan and has most creamy and cheesy alfredo sauce. What's not to love?

    The best part about one pan meals? Less kitchen cleanup! You will literally need one saute pan to make this skillet meal. Your shrimp, pasta, and sauce are all made in a single pan.

    Substituting chicken

    If you prefer, you're welcome to substitute the shrimp in this recipe with chicken. Chicken alfredo makes an equally tasty and family-friendly meal.

    Or, check out my recipes for cajun chicken alfredo and leftover turkey alfredo - both make fantastic one pan meals!

    To substitute chicken, sauté cubed chicken instead of shrimp, taking care to make sure your chicken is cooked through before removing from the pan (you may need an additional 1-2 minutes per side for chicken).

    Metal fork and spoon servers scooping pasta out of pan.What type of shrimp to use

    To save time, I like to buy bags of large, peeled and deveined frozen shrimp from the grocery store. Large shrimp are the perfect size to toss into skillet meals or add to a salad.

    If buying peeled and deveined shrimp, most of your work is already done. I like to give mine a once-over for any additional cleaning needed, and remove their tails before tossing them in my skillet.

    Shrimp tails provide a lovely presentation if you'd like to leave them on. Try serving your shrimp on top of or beside your pasta if you decide to leave the tails on.

    Shrimp fettuccine alfredo in a saute pan.

    Thickening your sauce

    You may have noticed there is no thickening agent in this recipe, like flour or cornstarch.

    Because you are cooking your pasta in the same pan, the starch from the pasta helps to thicken the sauce naturally. If all of the ingredients are measured properly, there should be just enough liquid to cook your pasta and make a creamy sauce.

    If your sauce looks thin, remove your finished dish from the heat and allow to set, uncovered, for 5 minutes. Your sauce will continue to thicken over time.

    Serving spoon and fork scooping up a serving of pasta.
    Print Recipe
    4.91 from 10 reviews

    One Pan Shrimp Fettuccine Alfredo

    Ready in just 30 minutes, fettuccine noodles are coated in a creamy homemade alfredo sauce and tossed with shrimp. 
    Prep Time5 minutes
    Cook Time20 minutes
    Resting Time5 minutes
    Total Time30 minutes
    Servings: 4 servings
    Calories: 640kcal
    Author: Heather

    Ingredients

    • 3 tablespoons unsalted butter, divided
    • 16 ounces large shrimp, peeled, deveined, and tails removed
    • 2 cloves garlic, minced
    • 2 cups chicken broth
    • 1 cup milk
    • 8 ounces fettuccine noodles, dry
    • 1 cup parmesan cheese, grated
    • ½ cup heavy cream
    • ¼ teaspoon pepper
    • pinch nutmeg
    • parsley, as a garnish

    Instructions

    • In a sauté pan over medium heat, add two tablespoons of butter. Once hot, add shrimp and cook for 1-2 minutes each side, or until opaque. Transfer to a plate or bowl and cover to keep warm.
    • Add remaining butter and minced garlic to pan. Cook for 30 seconds, making sure not to burn (garlic will cook quickly).
    • Add chicken broth, milk, and fettuccine noodles. Stir noodles to separate. Once liquid comes to a boil, cover, reduce heat to low, and simmer for about 11 minutes (or until al dente according to your pasta's package directions). Stir once halfway through to separate noodles.
    • Remove lid. Most of liquid should be absorbed. Add heavy cream, parmesan cheese, pepper, and nutmeg. Stir until cheese is melted. Add shrimp and stir to combone. Remove pan from heat allow to set for 5 minutes to allow for sauce to thicken.
    • Garnish with parsley before serving.

    Equipment Recommendations

    • Stainless Steel Saute Pan
    • Red Spoonula Set
    • Pyrex Liquid Measuring Cups
    • Measuring Spoons

    Notes

    Alfredo sauce tends to separate when reheating, and does not do well as a leftover. If reheating, adding a splash of heavy cream may keep the sauce from separating. 
    Heavy cream can be substituted with milk instead. Keep in mind, your sauce will not be as thick and creamy if using milk, especially a lower fat version.

    Nutrition Estimate

    Calories: 640kcal | Carbohydrates: 46g | Protein: 43g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 417mg | Sodium: 1762mg | Potassium: 457mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1045IU | Vitamin C: 13.4mg | Calcium: 586mg | Iron: 3.9mg
    Course: Main Course
    Cuisine: American, Italian

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    • Leftover turkey alfredo recipe.
      Leftover Turkey Alfredo Skillet Meal
    • Cajun chicken alfredo recipe.
      Cajun Chicken Alfredo
    • Fettuccine coated in alfredo sauce in a pan.
      Easy Homemade Alfredo Sauce
    • A fork full of spaghetti squash alfredo.
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    1. Libby

      March 05, 2022 at 1:15 pm

      I used shrimp and some leftover chicken. A squeeze of lemon at the end with the parsley was amazing. Love this recipe!

      Reply
    2. Jan

      December 01, 2021 at 5:57 pm

      I also have cooked my shrimp with dry white wine or you can use vermoth

      Reply
    3. Danielle

      November 09, 2020 at 2:40 pm

      Any suggestions on how to do this up and put in the freezer?

      Reply
      • Heather

        November 09, 2020 at 2:44 pm

        Hi Danielle! Unfortunately, dairy-based sauces and pasta do not do well in the freezer, and alfredo sauces in particular will separate when cooled and reheated. This would not be a good recipe for freezing.

        Reply
    4. Appleafay

      February 29, 2020 at 5:40 pm

      Delicious. I added a little Adobo and some frozen chopped spinach. My husband had two servings!

      Reply
      • Heather

        February 29, 2020 at 5:42 pm

        Yum, your additions sound amazing! Glad you enjoyed it.

        Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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