Go Back
One-Pan Shrimp Fettuccine Alfredo served with herbs and parmesan

One-Pan Shrimp Fettuccine Alfredo

A delicious and creamy one-pan meal featuring shrimp and fettuccine in Alfredo sauce, perfect for busy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Pasta and Sauce
  • 8 oz fettuccine pasta
  • 1 lb shrimp (peeled and deveined)
  • 2 tablespoons olive oil
  • 3 cloves garlic (minced)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese because cheese is life
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Cooking Steps
  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente, about 8-10 minutes.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Toss in the shrimp and minced garlic, cooking until the shrimp are pink and slightly opaque, about 2-3 minutes per side. Season with salt and pepper.
  3. Once the shrimp are cooked, reduce heat to low and pour in the heavy cream. Stir and add the grated Parmesan cheese. Mix until the cheese melts and the sauce thickens. If too thick, add a splash of pasta water.
  4. Drain the fettuccine (do not rinse) and add directly to the skillet with the shrimp and sauce. Toss until well coated.
  5. Taste and adjust salt and pepper if needed. Garnish with fresh parsley.

Notes

For a saucier outcome, add extra cream or cheese. You can substitute shrimp with chicken or vegetables, adjusting cooking times as necessary. Store leftovers in an airtight container for up to 3 days, reheating gently.