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