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.
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.
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.
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).
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.
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.
One Pan Shrimp Fettuccine Alfredo
- 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
- 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.