This is the answer to every weeknight dinner prayer you’ve ever had. We’re talking restaurant-quality shrimp fettuccine alfredo that happens entirely in one pan – no boiling pasta in a separate pot, no juggling multiple burners, no mountain of dishes afterward. Just perfectly cooked shrimp, silky fettuccine, and the most luscious, garlicky alfredo sauce that clings to every noodle like it was meant to be there.
It’s like someone took all the stress out of making alfredo and left you with just the good stuff. My pasta-snob friend tried this and was like “Wait, you didn’t even boil water separately?” Nope. Just one pan, about 20 minutes, and boom – dinner that tastes like you ordered it from that fancy Italian place downtown.
Why You’ll Love This Recipe
- ONE PAN. That’s it. That’s the tweet.
- Restaurant-quality alfredo without the $25 price tag
- The pasta cooks directly in the sauce, so it absorbs all that creamy goodness
- Shrimp cooks in minutes – no overcooking disasters
- Minimal cleanup but maximum flavor payoff
- Fancy enough for date night, easy enough for Tuesday exhaustion
The Good Stuff You’ll Need
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (frozen works great, just thaw them first)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes (optional but recommended)
- Salt and pepper to taste
- Juice of 1/2 lemon
For the One-Pan Magic:
- 12 oz fettuccine pasta (or linguine if you’re feeling rebellious)
- 4 cups chicken broth (low sodium is your friend here)
- 2 cups heavy cream (don’t even think about substituting)
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese (buy the block, grate it yourself – it matters)
- 1/4 cup cream cheese, softened (the secret to ultra-creamy sauce)
- 2 tbsp fresh parsley, chopped
- Salt and white pepper to taste
For Serving:
- Extra Parmesan for showering on top
- Fresh cracked black pepper
- Lemon wedges
- Maybe some crusty bread because why not
Let’s Do This
Step 1: Shrimp Gets the VIP Treatment
Heat 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season shrimp with salt, pepper, paprika, and red pepper flakes.
Sear the shrimp for 2-3 minutes per side until pink and gorgeous. Add the minced garlic for the last minute.
Squeeze that lemon juice over everything, then transfer shrimp to a plate. Don’t worry, they’ll be back.
Step 2: The One-Pan Pasta Miracle
In the same pan (see how we’re keeping it simple?), add the chicken broth and bring to a boil.
Add the fettuccine, making sure it’s mostly submerged. You might need to break it in half – pasta purists, forgive me.
Cook according to package directions, stirring occasionally, until pasta is al dente. Most of the liquid should be absorbed.
Step 3: Alfredo Sauce Magic Happens
Lower the heat to medium-low. Add the heavy cream, butter, minced garlic, and cream cheese.
Stir everything together until the cream cheese melts and everything gets creamy and dreamy.
Gradually add the Parmesan cheese, stirring constantly until it’s all melted and silky.
If it’s too thick, add a splash of the reserved pasta water or more broth. If it’s too thin, let it simmer for a minute or two.
Step 4: The Grand Finale
Add the cooked shrimp back to the pan along with any accumulated juices.
Toss everything together gently – you want those shrimp coated in sauce but not overcooked.
Taste and season with salt, white pepper, and fresh parsley.
Step 5: Serve Like the Dinner Hero You Are
Serve immediately in warmed bowls (because we’re fancy like that).
Top with extra Parmesan, fresh cracked pepper, and a squeeze of lemon.
Watch people’s faces light up when they take that first bite.
Serving Suggestions
- Serve with a crisp Caesar salad and garlic bread for the full Italian restaurant experience
- Perfect with a glass of Pinot Grigio or Chardonnay
- Add some steamed broccoli right into the pan for a complete meal
- Great alongside roasted asparagus or a simple arugula salad
Switch It Up
Chicken Instead: Use bite-sized chicken pieces – just cook them a bit longer until done.
Veggie Power: Add spinach, mushrooms, or sun-dried tomatoes in the last few minutes.
Lighter Version: Use half-and-half instead of heavy cream (it won’t be as rich, but still delicious).
Spicy Kick: Add more red pepper flakes or a dash of hot sauce to the sauce.
Herb Garden: Try fresh basil or oregano instead of parsley for different flavor vibes.
Make-Ahead Tips
This is really best served fresh, but you can prep the shrimp seasoning and grate the cheese ahead of time.
Leftovers keep for 2-3 days in the fridge but will need a splash of cream or broth when reheating.
To reheat: Add a little liquid and warm gently over low heat, stirring frequently.
Questions People Actually Ask
Q: Can I use pre-cooked shrimp?
A: You can, but add them at the very end just to heat through – nobody wants rubber shrimp.
Q: What if I don’t have heavy cream?
A: You need the fat content for proper alfredo. Half-and-half works in a pinch, but skip the milk.
Q: Can I use jarred alfredo sauce?
A: You could, but why would you when homemade is this easy and tastes 100x better?
Q: My sauce broke – help!
A: Lower the heat and whisk in a splash of hot pasta water or cream until it comes back together.
Q: Can I make this gluten-free?
A: Absolutely! Just use your favorite gluten-free pasta and check that your broth is GF too.
One Pan Shrimp Fettuccine Alfredo
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
This is the answer to every weeknight dinner prayer you’ve ever had. We’re talking restaurant-quality shrimp fettuccine alfredo that happens entirely in one pan – no boiling pasta in a separate pot, no juggling multiple burners, no mountain of dishes afterward. Just perfectly cooked shrimp, silky fettuccine, and the most luscious, garlicky alfredo sauce that clings to every noodle like it was meant to be there.
It’s like someone took all the stress out of making alfredo and left you with just the good stuff. My pasta-snob friend tried this and was like “Wait, you didn’t even boil water separately?” Nope. Just one pan, about 20 minutes, and boom – dinner that tastes like you ordered it from that fancy Italian place downtown.
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (frozen works great, just thaw them first)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes (optional but recommended)
- Salt and pepper to taste
- Juice of 1/2 lemon
For the One-Pan Magic:
- 12 oz fettuccine pasta (or linguine if you’re feeling rebellious)
- 4 cups chicken broth (low sodium is your friend here)
- 2 cups heavy cream (don’t even think about substituting)
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese (buy the block, grate it yourself – it matters)
- 1/4 cup cream cheese, softened (the secret to ultra-creamy sauce)
- 2 tbsp fresh parsley, chopped
- Salt and white pepper to taste
For Serving:
- Extra Parmesan for showering on top
- Fresh cracked black pepper
- Lemon wedges
- Maybe some crusty bread because why not
Instructions
Heat 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season shrimp with salt, pepper, paprika, and red pepper flakes.
Sear the shrimp for 2-3 minutes per side until pink and gorgeous. Add the minced garlic for the last minute.
Squeeze that lemon juice over everything, then transfer shrimp to a plate. Don’t worry, they’ll be back.
In the same pan (see how we’re keeping it simple?), add the chicken broth and bring to a boil.
Add the fettuccine, making sure it’s mostly submerged. You might need to break it in half – pasta purists, forgive me.
Cook according to package directions, stirring occasionally, until pasta is al dente. Most of the liquid should be absorbed.
Lower the heat to medium-low. Add the heavy cream, butter, minced garlic, and cream cheese.
Stir everything together until the cream cheese melts and everything gets creamy and dreamy.
Gradually add the Parmesan cheese, stirring constantly until it’s all melted and silky.
If it’s too thick, add a splash of the reserved pasta water or more broth. If it’s too thin, let it simmer for a minute or two.
Add the cooked shrimp back to the pan along with any accumulated juices.
Toss everything together gently – you want those shrimp coated in sauce but not overcooked.
Taste and season with salt, white pepper, and fresh parsley.
Serve immediately in warmed bowls (because we’re fancy like that).
Top with extra Parmesan, fresh cracked pepper, and a squeeze of lemon.
Watch people’s faces light up when they take that first bite.
Notes
- Serve with a crisp Caesar salad and garlic bread for the full Italian restaurant experience
- Perfect with a glass of Pinot Grigio or Chardonnay
- Add some steamed broccoli right into the pan for a complete meal
- Great alongside roasted asparagus or a simple arugula salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~620 kcal
- Carbohydrates: ~58g
- Protein: ~32g