One-Pan Shrimp Fettuccine Alfredo (Print version)
Tender shrimp and fettuccine cook in one pan with garlic, parmesan, cream, and a silky Alfredo sauce.
# Ingredients:
For the shrimp
01 -
1 lb (450 g) large raw shrimp, peeled, deveined, and tails removed
02 -
1/2 teaspoon kosher salt, divided
03 -
1/4 teaspoon black pepper
04 -
2 tablespoons (28 g) unsalted butter
For the pasta and Alfredo sauce
05 -
1 tablespoon (14 g) unsalted butter
06 -
3 cloves garlic, minced
07 -
2 cups (480 ml) chicken broth
08 -
1 cup (240 ml) whole milk
09 -
8 oz (225 g) dry fettuccine
10 -
1/8 teaspoon ground nutmeg
11 -
1/2 cup (120 ml) heavy cream
12 -
1 cup (100 g) freshly grated parmesan cheese
13 -
2 tablespoons chopped fresh parsley
14 -
1 teaspoon fresh lemon juice, optional
# Instructions:
01 -
Pat the shrimp dry with paper towels. Toss with 1/4 teaspoon salt and the black pepper.
02 -
Melt 2 tablespoons butter in a wide deep skillet over medium heat. Add the shrimp in one layer and cook for 1-2 minutes per side, until pink and opaque. Transfer to a plate.
03 -
Add the remaining 1 tablespoon butter to the skillet. Stir in the garlic and cook for about 30 seconds, just until fragrant.
04 -
Add the chicken broth, milk, fettuccine, remaining 1/4 teaspoon salt, and nutmeg. Bring to a simmer, cover, reduce heat to medium-low, and cook for 10-12 minutes, stirring once or twice, until the pasta is al dente.
05 -
Uncover the skillet and stir in the heavy cream. Add the parmesan a handful at a time, stirring until melted and smooth.
06 -
Add the shrimp back to the skillet and toss to coat. Remove from the heat and let stand for 5 minutes so the sauce thickens.
07 -
Sprinkle with parsley and add lemon juice if using. Serve immediately with extra black pepper.
# Good to know:
01 -
Best served immediately while the Alfredo sauce is glossy.
02 -
Letting the skillet rest off the heat for 5 minutes helps the sauce thicken.
03 -
Use freshly grated parmesan for the smoothest sauce.