One Pan Shrimp Fettuccine Alfredo

Introductory aroma: imagine a warm pan of garlic-scented olive oil, the ocean-bright perfume of sautéing shrimp, and a silky, cheesy cream that clings to ribbons of fettuccine. The first forkful is decadently smooth, the pasta tender but with bite, and the shrimp sweet with a gentle snap under your teeth. This is comfort food that feels celebratory — rich, generous, and instantly satisfying.

Make this for a midweek dinner that feels like a treat, a cozy date-night at home, or when guests arrive and you want something impressive without fuss. If you like alternative takes, check out this other creamy shrimp fettuccine for inspiration and variations.

Dish Snapshot

• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes
• Servings: 4 generous servings
• Difficulty Level: Easy — great for confident beginners and weeknight cooks

Nutrition Highlights

Estimated nutrition per serving (based on 4 servings). These are approximate values calculated from USDA FoodData Central and cross-referenced with nutrition guidance from reputable health organizations (USDA, Mayo Clinic). Actual values will vary with brands and portion sizes.

• Calories: ~900 kcal
• Protein: ~47 g
• Carbohydrates: ~47 g
• Fat: ~60 g
• Saturated Fat: ~33 g
• Sodium: ~600–800 mg (varies with added salt and cheese)
• Fiber: ~2 g

Notes: This dish is calorie-dense and high in saturated fat primarily from heavy cream and Parmesan. To reduce calories and saturated fat, consider using half-and-half or a lighter cream alternative and reduce the amount of cheese (see Creative Twists). For clinical or diet-specific advice consult trusted resources like the Mayo Clinic or a registered dietitian.

Why You’ll Love It

• Instant comfort: The sauce is luxuriously creamy and clings to each strand of pasta, delivering a satisfying mouthfeel that soothes and delights.
• Fast and fuss-free: One pan does the heavy lifting — fewer dishes, faster cleanup, and dinner on the table in about 30 minutes.
• Crowd-pleaser: The combination of shrimp and Alfredo is universally appealing; it’s special enough for guests but simple enough for a weeknight.
• Balanced texture: Tender al dente fettuccine and plump shrimp create contrast — silky sauce, chewy pasta, and snap from seafood.

Step-by-Step Instructions

Ingredients

• 8 oz (227 g) fettuccine pasta (dry)
• 1 lb (454 g) shrimp, peeled and deveined (medium-large, tails removed)
• 2 cups heavy cream (480 mL)
• 1 cup grated Parmesan cheese (about 100 g), plus extra for serving
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley for garnish

Optional ingredients and substitutions

• Lighter option: Replace 1 cup heavy cream with 1 cup half-and-half or 1 cup unsweetened milk plus 2 tsp cornstarch (whisked) for a lighter sauce.
• Gluten-free: Use certified gluten-free fettuccine.
• Vegan: Use cashew cream (blend soaked cashews + water), vegan Parmesan, and a plant-based pasta.
• Extra brightness: Zest of 1 lemon or a squeeze of lemon juice.
• Heat: Red pepper flakes or a pinch of cayenne.

Method

1. In a large skillet or wide pot, heat 2 tbsp olive oil over medium heat.
2. Add minced garlic and sauté until fragrant, about 30–60 seconds — do not let it brown.
3. Add the shrimp in a single layer and season lightly with salt and pepper. Cook until pink and just opaque, about 2–3 minutes per side depending on size. Remove shrimp to a plate and set aside.
4. In the same pan, pour in 2 cups heavy cream and bring to a gentle simmer over medium-low heat. Stir frequently.
5. Gradually whisk in 1 cup grated Parmesan until melted and the sauce is smooth. Keep the heat low to prevent separation. If sauce seems too thick, add 1/4 cup pasta cooking water or milk to loosen.
6. Add the dry (or pre-cooked, if preferred) fettuccine to the sauce and toss to coat. If using dry pasta directly in the pan, you may need to add additional liquid and increase cooking time slightly; stir frequently until pasta reaches al dente.
7. Return the cooked shrimp to the pan and toss to combine. Taste and adjust salt and pepper. Finish with a sprinkle of chopped parsley.
8. Serve immediately with extra Parmesan and a lemon wedge if desired.

Practical tips

• Don’t overcook the shrimp: they cook quickly and become rubbery when overdone. Remove them as soon as they turn pink and are opaque.
• Keep cream at a gentle simmer: high heat can make dairy separate.
• Reserve pasta water: a splash of starchy cooking water smooths and binds the sauce.
• Freshly grate your Parmesan: pre-grated cheese often contains anti-caking agents that affect melting and texture.

Best Pairings

• Light sides: A crisp green salad with lemon vinaigrette or steamed asparagus balances richness.
• Bread: Warm garlic bread or crusty Italian bread to mop up sauce.
• Wine: A citrusy Sauvignon Blanc, unoaked Chardonnay, or a light Pinot Grigio complements shrimp and cream.
• After-dinner: For a simple, kid-friendly sweet finish try pairing with one-pan baked Rice Krispy treats — the contrast of a light dessert after a rich main is delightful.
• Beverage options: Sparkling water with lemon, iced tea, or a light lager.

Keeping it Fresh

• Room temperature: Do not leave the finished dish at room temperature for more than 2 hours (1 hour if ambient temp >90°F/32°C) due to dairy and seafood.
• Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of milk or cream to loosen the sauce.
• Freezer: Cream-based seafood dishes do not freeze well — texture separates and shrimp becomes rubbery. If you must freeze, place in a freezer-safe container for up to 1 month; expect some textural and flavor changes. Thaw overnight in the refrigerator and reheat gently.

Chef’s Advice

• Pasta choice: Traditional fettuccine works best for saucy, creamy dishes; its flat shape holds sauce well. Tagliatelle is a great substitute.
• Cheese quality matters: Use real Parmigiano-Reggiano or high-quality Parmesan for the best melt, flavor, and texture. Avoid powdered blends when possible.
• Control salt: Parmesan is salty; add table salt sparingly and taste before final seasoning.
• Texture cue for doneness: Shrimp should be firm, opaque, and slightly springy when pressed; pasta should be al dente — tender but with a slight bite.
• Finish with acid: A light squeeze of lemon or a pinch of zest brightens the dish and cuts through richness.

Creative Twists

• Lighter Alfredo: Swap 1 cup heavy cream for 1 cup low-fat milk plus 1 tbsp cornstarch, reduce Parmesan to 3/4 cup, and add extra lemon zest.
• Spicy Cajun shrimp Alfredo: Toss shrimp with Cajun seasoning before searing and finish with sliced green onions and a pinch of smoked paprika.
• Mushroom & spinach addition: Sauté sliced cremini mushrooms until browned, add baby spinach to wilt into the sauce for earthiness and color.
• Vegan version: Use soaked cashew cream (blend 1 cup cashews with 1 cup water until smooth), nutritional yeast or vegan Parmesan, and tofu shrimp or king oyster mushroom “scallops.”
• Gluten-free: Use brown rice or chickpea fettuccine for added fiber and a different texture.

Recipe Q&A

Q: Can I use pre-cooked shrimp?
A: Yes — add pre-cooked shrimp at the very end to warm through for 1–2 minutes to avoid overcooking.

Q: My sauce split — how can I fix it?
A: Remove from heat and whisk in a tablespoon of cold water or a splash of milk slowly. Whisk vigorously to reincorporate. Lowering the temperature prevents further separation.

Q: Can I make this ahead?
A: You can prepare components (cook shrimp separately, make sauce) and store refrigerated for up to 24 hours. Reheat gently and combine just before serving for best texture.

Q: How can I make this healthier?
A: Reduce cream by swapping half for low-fat milk, use less cheese, add vegetables (spinach, peas), and increase shrimp-to-pasta ratio for higher protein per calorie.

Q: Is there a gluten-free or vegan option?
A: Yes — use certified gluten-free pasta, or for vegan make a cashew-based cream and vegan Parmesan as noted in Creative Twists.

Conclusion

This one-pan shrimp fettuccine Alfredo is a fast, elegant dinner that delivers on comfort and sophistication with minimal cleanup — perfect for weeknights when you want real flavor without the fuss. If you want to compare techniques or see visual step-by-step guidance, this version from One Pan Shrimp Fettuccine Alfredo – Sweet Pea’s Kitchen is a helpful reference, and another excellent take appears in One Pan Fettuccine Alfredo with Shrimp. I’d love to hear how your plate turns out — share photos, tweaks, or questions in the comments and join our cooking community for more approachable, tasty recipes.