This One Pan Shrimp Fettucinne Alfredo makes a easy, family favorite weeknight meal. 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, cheesy, and authentic alfredo sauce.
One pan pasta meals are a favorite of mine. They’re quick, easy, flavorful, and feed the entire family. Plus, pasta is an inexpensive and filling ingredient to keep on hand in the pantry.
My favorite part? 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.
Check out some of my other pasta skillet meals – I think you’ll love them as much as I do!
Fettuccine Alfredo with Shrimp
Shrimp can be an expensive ingredient to keep on hand in your kitchen. If you prefer, you’re welcome to substitute with chicken instead. Chicken alfredo makes an equally tasty and family-friendly meal.
To substitute chicken, simply 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).
When looking for shrimp, I like to buy bags of large, peeled and deveined frozen shrimp from the grocery store when I see them on sale. Large shrimp are the perfect size to toss into skillet meals or add to a salad. They’re also great for making kebabs to grill in the summer.
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.
You may have noticed there is no thickening agent in this recipe. Something like flour or cornstarch may be used, or large amounts of heavy cream. Parmesan cheese does help to thicken the sauce a bit, but the pasta helps to do some of the heavy lifting in this recipe.
Because you are cooking the pasta in the same pan, the starch from the pasta helps to thicken the sauce. This is one of the many reasons that I love pasta skillet meals, because it’s so easy to make a creamy, cheesy sauce with minimal ingredients.
Because of this, I was able to lower the amount of heavy cream in the recipe, so the sauce isn’t overwhelmingly rich and heavy. I used 1% milk for my dish pictured. So, any milk you have on hand will work for this alfredo sauce.
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
- 1/2 cup heavy cream
- 1/4 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.