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One Pot Shrimp Fettuccine Alfredo

One pot shrimp fettuccine alfredo delivers a rich, creamy sauce that clings to tender fettuccine as it cooks in the same pan. Shrimp stays just pink, while Parmesan melts into a smooth, cohesive coating for every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

pasta
  • 250 g fettuccine pasta
seafood
  • 300 g shrimp, peeled and deveined
aromatics and dairy
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 200 ml heavy cream
  • 80 g grated Parmesan cheese
liquid and seasoning
  • 500 ml chicken broth
  • 0.5 tsp salt
  • 0.5 tsp black pepper
cooking and garnish
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Cook in one pan
  1. Heat olive oil and butter in a large pan over medium heat until butter melts and foams slightly (around 1 minute).
  2. Add shrimp in a single layer and cook for 1 to 2 minutes, stirring once, until just pink at the center, then remove to a plate.
  3. In the same pan, sauté garlic for 30 to 60 seconds until fragrant but not browned.
  4. Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan.
  5. Add fettuccine and cook for 10 to 12 minutes, stirring occasionally, until tender and mostly submerged.
  6. Stir in Parmesan cheese and continue cooking for 1 to 2 minutes until the sauce turns creamy and coats the pasta.
  7. Return shrimp to the pan and mix gently for 30 to 60 seconds until warmed through.
  8. Garnish with fresh parsley and serve warm.

Notes

For the creamiest texture, keep the heat at a steady simmer while the fettuccine cooks and add a splash of broth if it looks too thick before the pasta is tender. Refrigerate leftovers for up to 3 days; reheat gently with a small splash of water or broth to loosen the sauce. Freezing isn’t recommended because cream sauces can break. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick).