Description
A rich and creamy Fettuccine Alfredo with Shrimp made in one pan, featuring tender pasta, succulent shrimp, and a luscious Parmesan cream sauce, ready in just 20 minutes.
Ingredients
12 oz fettuccine pasta
2 tablespoons olive oil
1 lb shrimp, peeled, deveined, tails removed
3 cloves garlic, minced
1 1/2 cups heavy cream
2 cups chicken broth
1 cup Parmesan cheese, freshly grated
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
- Heat a large skillet over medium-high heat. Add olive oil and swirl to coat.
- Season shrimp with salt and pepper. Add to the skillet and cook for 3–4 minutes until pink and opaque. Add garlic and cook for 30 seconds until fragrant.
- Remove shrimp from the pan and keep warm.
- Add dried fettuccine pasta to the skillet. Pour in heavy cream and chicken broth. Bring to a boil, then cover and reduce heat to simmer. Cook until pasta is tender, stirring occasionally.
- Return shrimp to the skillet and stir in Parmesan cheese until melted and sauce is creamy.
- Season with additional salt and pepper to taste. Garnish with fresh parsley if desired.
- Serve immediately.
Notes
Swap shrimp for scallops or chicken for variety.
Add spinach, broccoli, or mushrooms for extra vegetables.
Use half-and-half instead of heavy cream for a lighter sauce.
Sprinkle with red pepper flakes for spice.
Add a splash of white wine to deepen flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 3g
- Sodium: 870mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 240mg
