One-Pan Shrimp Fettuccine Alfredo
A creamy and comforting one-pan pasta featuring tender shrimp, rich Alfredo sauce, and perfectly cooked fettuccine for a quick and delicious dinner.
Equipment
- 1 large pan
Ingredients
- 3 tablespoons unsalted butter divided
- 1 pound large shrimp peeled and deveined
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 pound fettuccine noodles
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Pinch of nutmeg
- Fresh parsley for garnish
Instructions
- Heat a large pan over medium heat and add 2 tablespoons of butter.
- Cook the shrimp for 1 to 2 minutes per side until pink and opaque, then remove and set aside.
- Add the remaining butter to the pan and sauté the minced garlic for 30 seconds until fragrant.
- Pour in chicken broth and milk, then add the fettuccine noodles, breaking them slightly if needed to fit.
- Stir to separate the noodles, bring to a boil, cover, reduce heat, and simmer for 10 to 12 minutes, stirring occasionally until pasta is tender.
- Remove the lid, reduce heat to low, and stir in the heavy cream, Parmesan cheese, salt, pepper, and nutmeg until sauce is creamy and cheese melts.
- Return the shrimp to the pan and gently stir to coat them in the sauce.
- Remove from heat and let the dish sit for 5 minutes to thicken before garnishing with fresh parsley and serving warm.
Notes
- Use freshly grated Parmesan for a smoother sauce.
- Avoid overcooking shrimp to keep them tender.
- Add a squeeze of lemon juice for added brightness.