Irresistible One-Pan Shrimp Fettuccine Alfredo Recipe

The History of Shrimp Fettuccine Alfredo

The beloved dish known as Fettuccine Alfredo has its roots in early 20th century Rome, where it was first created by Alfredo di Lelio, a Roman restaurateur. Originally a simple dish made with fettuccine tossed in butter and Parmesan cheese, it gained international fame when American tourists visiting Italy raved about the rich, creamy pasta. Over time, especially in the United States, the dish evolved to include heavy cream, garlic, and various proteins like chicken or shrimp. The modern version—One-Pan Shrimp Fettuccine Alfredo—is a delicious fusion of Italian tradition and American culinary innovation. This streamlined recipe brings together succulent shrimp, silky fettuccine, and a luscious, velvety Alfredo sauce—all cooked in a single pan for maximum flavor and minimal cleanup. It’s a testament to how classic dishes can be reimagined for convenience without sacrificing taste.

Ingredients Breakdown

To create this indulgent yet easy-to-make meal, you’ll need a carefully balanced selection of high-quality ingredients that work harmoniously to deliver a restaurant-worthy experience at home:

Fettuccine Pasta: Classic flat, ribbon-like pasta that holds onto creamy sauces beautifully.
Large Shrimp: Peeled and deveined, preferably wild-caught for superior flavor and texture.
Butter: Unsalted butter provides a rich base for the sauce and enhances the overall mouthfeel.
Garlic: Freshly minced garlic adds aromatic depth and complexity.
Heavy Cream: The foundation of the creamy Alfredo sauce, giving it a luxurious texture.
Chicken or Vegetable Broth: Adds savory depth and helps cook the pasta evenly.
Grated Parmesan Cheese: High-quality, freshly grated Parmigiano-Reggiano melts smoothly and delivers umami richness.
Italian Seasoning: A blend of oregano, basil, thyme, and rosemary that elevates the flavor profile.
Nutritional Yeast (optional): For a subtle cheesy note and added nutrients, especially useful in lighter variations.
Salt and Black Pepper: Essential seasonings to balance and enhance all other flavors.
Red Pepper Flakes: Optional, for a gentle heat that contrasts the creaminess.
Fresh Parsley: Chopped finely for garnish, adding color and a fresh herbal finish.
Lemon Zest (optional): Brightens the dish and cuts through the richness.

Each ingredient plays a crucial role in achieving the perfect harmony of flavor, texture, and aroma in this one-pan wonder.

Step-by-Step Recipe

Prepare Ingredients: Before you begin cooking, gather and prep all your ingredients. Peel and devein the shrimp, mince the garlic, grate the Parmesan, chop the parsley, and measure out the broth, cream, and seasonings. This mise en place ensures smooth execution.
Heat the Pan: Place a large, deep skillet or sauté pan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Allow them to melt and combine, creating a flavorful base.
Cook the Shrimp: Once the butter is sizzling, add the shrimp in a single layer. Season lightly with salt, black pepper, and a pinch of red pepper flakes if desired. Sear for 1–2 minutes per side until they turn pink and opaque. Remove the shrimp and set aside to prevent overcooking.
Sauté the Aromatics: In the same pan, add another tablespoon of butter. Stir in the minced garlic and sauté for about 30 seconds until fragrant—be careful not to burn it.
Add Liquids and Pasta: Pour in 1 cup of chicken or vegetable broth and 1 cup of heavy cream. Stir well, then add 8 ounces of uncooked fettuccine. Gently submerge the pasta into the liquid, ensuring it’s fully covered. The mixture will seem soupy at first—that’s normal.
Simmer Until Tender: Reduce the heat to medium-low. Cover the pan with a lid and let the pasta simmer for 10–12 minutes, stirring occasionally to prevent sticking. As the liquid reduces, the pasta will absorb the flavors and cook through.
Incorporate Cheese: Once the pasta is al dente and most of the liquid has been absorbed, remove the lid. Stir in ¾ cup of freshly grated Parmesan cheese until melted and the sauce becomes creamy and cohesive.
Return the Shrimp: Add the cooked shrimp back into the pan. Toss gently to reheat and coat everything in the sauce. If the sauce is too thick, add a splash of warm broth or cream to loosen it.
Season and Finish: Taste and adjust seasoning with salt, pepper, and additional Italian seasoning if needed. Stir in a teaspoon of lemon zest for brightness, if desired.
Garnish and Serve: Transfer to serving plates, sprinkle with chopped fresh parsley, extra Parmesan, and a crack of black pepper. Serve immediately while hot and creamy.

Tips for Perfect One-Pan Shrimp Fettuccine Alfredo

Use Freshly Grated Cheese: Pre-grated cheeses often contain anti-caking agents that can make the sauce grainy. Always grate your own Parmesan for the smoothest texture.
Don’t Overcook the Shrimp: Shrimp cook quickly and become rubbery if left too long. Remove them from the pan as soon as they turn pink and opaque.
Stir Occasionally: While simmering, stir every few minutes to prevent the pasta from sticking to the bottom of the pan.
Control Sauce Consistency: If the sauce thickens too much upon standing, add a bit of warm broth or milk to bring it back to a silky consistency.
Choose the Right Pan: Use a deep, wide skillet with high sides to accommodate the liquid and allow even cooking without boiling over.
Al Dente Is Key: Check the pasta a minute or two before the recommended time. It should be tender but still have a slight bite.
Add Greens: For extra nutrition, stir in a handful of baby spinach or peas during the last few minutes of cooking.
Rest Before Serving: Let the dish sit off heat for 1–2 minutes after mixing in the cheese; this allows the sauce to settle and cling better to the pasta.

Variations and Customizations

This versatile recipe lends itself beautifully to customization based on dietary needs, preferences, or what’s available in your kitchen:

Creamier Version: Add an extra ¼ cup of heavy cream or a spoonful of mascarpone cheese for an ultra-rich, decadent sauce.
Dairy-Free Option: Substitute butter with vegan butter, heavy cream with full-fat coconut milk or cashew cream, and Parmesan with nutritional yeast or dairy-free cheese alternatives.
Gluten-Free Adaptation: Use gluten-free fettuccine pasta and ensure your broth is certified gluten-free. Cook times may vary slightly.
Protein Swaps: Replace shrimp with grilled chicken, scallops, lobster, or even crispy pancetta for a different twist.
Vegetarian Version: Skip the shrimp altogether and add sautéed mushrooms, sun-dried tomatoes, artichoke hearts, or roasted bell peppers for hearty flavor.
Low-Carb/Keto Friendly: Use zucchini noodles (zoodles) or low-carb pasta alternatives like shirataki. Cook separately and toss with the sauce at the end to avoid excess moisture.
Seafood Medley: Combine shrimp with chunks of white fish, mussels, or clams for a luxurious seafood Alfredo.
Spicy Kick: Increase red pepper flakes or add a dash of hot sauce like Sriracha for more heat.
Herb Infusion: Stir in fresh basil, chives, or dill at the end for a burst of garden-fresh flavor.
Lemon Garlic Twist: Double the lemon zest and add a squeeze of fresh lemon juice just before serving for a bright, citrusy contrast.

Health Considerations and Nutritional Value

While this dish is undeniably rich and comforting, there are ways to enjoy it mindfully and adapt it for various health goals:

Nutrient Profile (per serving, approx. 1/4 of recipe): Calories: ~650–750 | Protein: 25–30g | Fat: 35–40g (mostly from healthy fats in butter and cream) | Carbohydrates: 55–60g | Fiber: 3g | Sodium: 800–1000mg depending on broth and cheese used.
Shrimp Benefits: Low in calories and high in protein, shrimp also provide selenium, iodine, and omega-3 fatty acids, which support heart and brain health.
Cream and Butter: While high in saturated fat, these ingredients contribute to satiety and help absorb fat-soluble vitamins. Moderation is key.
Pasta Choice: Whole wheat or legume-based pastas can increase fiber and protein content, making the dish more filling and nutritious.
Sodium Management: Use low-sodium broth and control added salt to keep sodium levels in check, especially important for those managing blood pressure.
Balancing the Meal: Pair with a crisp green salad, steamed vegetables, or roasted broccoli to add fiber, vitamins, and antioxidants.
Portion Control: This dish is rich—serving it in moderate portions (about 1.5 cups) allows you to enjoy the flavors without overindulging.
Heart-Healthy Tweaks: Replace half the cream with evaporated skim milk or Greek yogurt for reduced fat content while maintaining creaminess.

With mindful adjustments, this indulgent dish can fit into a balanced diet while still delivering satisfaction and flavor.

Ingredients

8 oz fettuccine pasta (uncooked)
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 tbsp unsalted butter, divided
4 cloves garlic, minced
1 cup heavy cream
1 cup low-sodium chicken or vegetable broth
¾ cup freshly grated Parmesan cheese
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped
1 tsp lemon zest (optional)

Directions

In a large deep skillet over medium-high heat, warm 1 tablespoon olive oil and 1 tablespoon butter until shimmering.
Add shrimp in a single layer, season with salt, pepper, and a pinch of red pepper flakes. Cook 1–2 minutes per side until pink and opaque. Remove and set aside.
Add remaining 2 tablespoons butter to the same pan. Stir in garlic and sauté for 30 seconds until fragrant.
Pour in chicken broth and heavy cream. Stir to combine, then add uncooked fettuccine, pressing it down into the liquid.
Bring to a gentle simmer. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
Uncover, stir in grated Parmesan, Italian seasoning, and lemon zest (if using). Mix until sauce is creamy and coats the pasta.
Return cooked shrimp to the pan. Toss gently to combine and heat through for 1–2 minutes.
Taste and adjust seasoning with salt, pepper, or more red pepper flakes as desired.
Remove from heat. Let rest for 1–2 minutes to thicken slightly.
Serve hot, garnished with chopped parsley and extra Parmesan. Enjoy immediately!

FAQ

Can I use frozen shrimp?
Yes, you can! Just thaw them completely in cold water and pat dry before cooking to ensure proper searing.

Can I make this ahead of time?
It’s best served fresh, but you can prep ingredients in advance. Reheat gently with a splash of broth or cream to revive the sauce.

Why is my sauce separating?
High heat or old cheese can cause separation. Keep heat moderate and use freshly grated Parmesan for best results.

Can I double the recipe?
Yes, but use a very large pan or divide into two skillets to avoid overcrowding and uneven cooking.

Is this recipe freezer-friendly?
Cream-based sauces don’t freeze well—they may separate upon reheating. Best enjoyed fresh or refrigerated for up to 2 days.

Can I use milk instead of heavy cream?
Whole milk can be used, but the sauce will be thinner. For better results, reduce milk slowly or add a cornstarch slurry to thicken.

What kind of wine pairs well with this dish?
A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay complements the richness beautifully.

Summary

Indulge in a luxuriously creamy One-Pan Shrimp Fettuccine Alfredo that combines tender shrimp, perfectly cooked pasta, and a velvety Parmesan-garlic sauce—all made in a single skillet for effortless cleanup.

This elegant, restaurant-quality dish comes together in under 30 minutes, making it a weeknight favorite that’s as impressive as it is satisfying.