One-Pan Shrimp Fettuccine Alfredo – Creamy, Dreamy, and Ready in No Time!
Juicy shrimp, tender fettuccine, and a rich homemade Alfredo sauce come together in one pan for the ultimate comfort meal. No extra pots, no fuss—just creamy perfection.
Ingredients:
- 250g fettuccine pasta
- 400g shrimp (peeled and deveined)
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan
- Salt and pepper to taste
- 1/2 tsp Italian seasoning
- Fresh parsley for garnish
- Optional: a pinch of red pepper flakes for heat
structions:
In a large skillet or deep pan, melt 1 tbsp butter over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink. Remove and set aside.
In the same pan, melt remaining butter. Add garlic and sauté until fragrant.
Pour in milk and cream, then add fettuccine. Stir gently to separate the noodles.
Bring to a light simmer, reduce heat, cover, and cook for about 12–14 minutes, stirring occasionally, until pasta is tender.
Stir in Parmesan cheese, Italian seasoning, and return shrimp to the pan. Cook 2–3 more minutes until heated through.
Adjust salt and pepper to taste. Sprinkle with parsley and red pepper flakes if using.
Serve hot and creamy, straight from the pan!
Tips:
- Use pre-cooked shrimp for a quicker version.
- Stir often to prevent sticking.
- Add spinach or peas for a veggie boost.
FAQs:
Q: Can I use another type of pasta?
A: Yes! Linguine or spaghetti also work well—just adjust the cooking time slightly.
Q: Can I make it dairy-free?
A: Try using plant-based milk and cream with vegan cheese, but the texture will differ slightly.
Q: What if the sauce thickens too much?
A: Just add a splash of milk or pasta water to loosen it up.
