One Pan Shrimp Fettuccine Alfredo

This Pan Shrimp Fettuccine Alfredo is a delicious and delightful dish that is simple to prepare and clean up. Here’s how to create this delectable meal:


8 oz. (225g) fettuccine

1 pound (450g) big peeled and deveined shrimp

2 tbsp. melted butter

2 minced garlic cloves

1-quart thick cream

1 cup Parmesan cheese, grated

Season with salt and black pepper to taste.

chopped fresh parsley (for garnish)

Optional red pepper flakes (for added heat)


Bring a big pot of water to a boil to make the fettuccine. Add the fettuccine spaghetti and a touch of salt. Cook until al dente according to package directions. Drain and set aside after cooking.

Melt the butter in the same pan over medium heat to cook the shrimp—Sauté the minced garlic for about 1 minute or until fragrant.

Cook the shrimp on each side for 2-3 minutes until they turn pink and opaque. Take the cooked shrimp out of the pan and leave aside.

Prepare the Alfredo Sauce: Heat the heavy cream to a gentle simmer in the same pan.

Gradually mix in the grated Parmesan cheese until the cheese is melted and the sauce is thick and creamy.

Return the cooked fettuccine to the pan with the Alfredo sauce to combine and season. To coat the pasta evenly, toss it in the sauce.

Return the cooked shrimp to the pan and gently stir with the pasta.

Season and garnish: Season the dish with salt and black pepper to taste. You can also add some red pepper flakes for some more heat.

Garnish with chopped fresh parsley to add color and flavor to the One Pan Shrimp Fettuccine Alfredo.

Serve immediately while the meal is still warm. The creamy Alfredo sauce coats the fettuccine and shrimp wonderfully, providing a delectable blend of flavors and textures.

This Pan Shrimp Fettuccine Alfredo is a terrific alternative for a quick and tasty meal that combines Alfredo sauce’s richness with fettuccine’s simplicity.