Cooking One Pan Shrimp Fettuccine Alfredo for Beginners

Dive into the creamy, luxurious world of One Pan Shrimp Fettuccine Alfredo, a dish that promises to delight seafood and pasta lovers alike. This recipe simplifies the classic Italian favorite into a one-pan wonder, combining tender shrimp, perfectly cooked fettuccine, and a rich, garlic-infused Alfredo sauce. Ideal for busy weeknights, romantic dinners, or when you’re in need of a comforting meal, this dish brings the elegance of a restaurant-quality meal to your table with minimal cleanup. Embrace the blend of simplicity and sophistication, and prepare to impress with this delectable one-pan creation.

The journey to perfecting this One Pan Shrimp Fettuccine Alfredo began on a quest for a simple yet indulgent meal that could be enjoyed any night of the week. Inspired by a memorable dining experience at a cozy Italian bistro, I set out to recreate that creamy pasta perfection but with the ease of minimal dishes and fuss. The first attempt was magical—each strand of fettuccine coated in a silky sauce, with the shrimp adding a sweet, succulent contrast that elevated the entire dish.

This recipe quickly became a cherished favorite, a symbol of how gourmet cooking doesn’t require hours in the kitchen or an endless pile of pots and pans. It’s a dish that brings joy and comfort, proving that with a few quality ingredients and a bit of culinary creativity, you can turn an ordinary evening into a special occasion.

Why You’ll Love One Pan Shrimp Fettuccine Alfredo

  • Flavorful and Rich: A creamy sauce, succulent shrimp, and hearty pasta combine for an unforgettable taste.
  • Efficient Cooking: Everything cooks in one pan, making preparation and cleanup a breeze.
  • Versatile: Easy to adapt with different proteins or add-ins, catering to all tastes.
  • Elegant: Perfect for impressing guests or treating yourself to a luxurious meal at home.
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Ingredients Notes For One Pan Shrimp Fettuccine Alfredo

  • Shrimp: Fresh or frozen (thawed) shrimp, peeled and deveined, serve as the protein highlight.
  • Fettuccine: This flat, thick pasta is ideal for holding onto the creamy sauce.
  • Heavy Cream: Forms the base of the Alfredo sauce, providing richness and depth.
  • Parmesan Cheese: Adds a salty, nutty flavor to the sauce, enhancing its creamy texture.
  • Garlic: Infuses the dish with a subtle warmth and aroma.
  • Butter: Used to sauté the shrimp and create a velvety foundation for the sauce.

Recipe Steps

  1. Sauté Shrimp: Begin by cooking the shrimp in butter until pink and slightly golden. Remove and set aside.
  2. Cook Pasta: In the same pan, add water (or broth for more flavor) and bring to a boil. Add fettuccine, cooking according to package instructions until al dente.
  3. Create Alfredo Sauce: Reduce the heat, and stir in heavy cream, garlic, and Parmesan cheese, simmering until the sauce thickens and coats the pasta.
  4. Combine: Return the shrimp to the pan, tossing everything together to ensure the pasta and shrimp are evenly coated in the sauce.
  5. Serve: Garnish with additional Parmesan, fresh parsley, or cracked black pepper before serving warm.

Storage Options

  • Refrigerate: Store leftovers in an airtight container for up to 2 days. Gently reheat, adding a splash of cream if necessary to loosen the sauce.


  • Olive oil: 2 tablespoons
  • Shrimp: 1 lb 450g, peeled and deveined
  • Salt and pepper: to taste
  • Garlic: 3 cloves minced
  • Chicken broth: 3 cups
  • Heavy cream: 1 cup
  • Fettuccine pasta: 8 oz 225g
  • Parmesan cheese: 1 cup grated
  • Fresh parsley: chopped for garnish
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Prepare the Shrimp:

  • Season the shrimp with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the shrimp and cook until they are pink and opaque, about 2 minutes per side. Remove the shrimp from the pan and set aside.

Sauté the Garlic:

  • In the same pan, add the remaining olive oil and the minced garlic. Sauté for about 1 minute, or until fragrant, being careful not to burn the garlic.

Cook the Pasta:

  • Add the chicken broth and heavy cream to the pan and bring to a simmer. Break the fettuccine in half if necessary to fit it into the pan. Submerge the pasta in the liquid as much as possible.
  • Cook the pasta, stirring occasionally, for about 12-15 minutes, or until the pasta is al dente and the liquid has reduced to a creamy sauce. You may need to adjust the heat to maintain a gentle simmer.

Combine and Finish:

  • Once the pasta is cooked, stir in the grated Parmesan cheese until melted and the sauce is smooth. Add the cooked shrimp back into the pan, tossing to coat them in the sauce and heat through.


  • Taste and adjust seasoning with additional salt and pepper if needed. Serve the shrimp fettuccine Alfredo hot, garnished with chopped fresh parsley.

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