One Pan Shrimp Fettuccine Alfredo

One Pan Shrimp Fettuccine Alfredo

Oh, man! I feel so good and satisfied at this moment. I just finished eating this incredible dish. It has all the ingredients that should be present in all the foods! It’s creamy, cheesy, al dente, and the shrimp? Don’t get me started on the shrimp. They are awesome! My only advice to you is to not overcook the shrimp because they become rubbery in texture. Another is to be very generous with the amount of cheese you add. Yes, more than one cup. Thank me later! Anyway, I hope you all have a wonderful day. Enjoy!


  1. 3 tablespoons unsalted butter divided
  2. 16 ounces large shrimp peeled, deveined, and tails removed
  3. 2 cloves garlic minced
  4. 2 cups chicken broth
  5. 1 cup milk
  6. 8 ounces fettuccine noodles dry
  7. 1 cup parmesan cheese grated
  8. 1/2 cup heavy cream
  9. 1/4 teaspoon pepper
  10. pinch nutmeg
  11. parsley as a garnish


  1. In a sauté pan over medium heat, add two tablespoons of butter. Once hot, add shrimp and cook for 1-2 minutes each side, or until opaque. Transfer to a plate or bowl and cover to keep warm.
  2. Add remaining butter and minced garlic to pan. Cook for 30 seconds, making sure not to burn (garlic will cook quickly).
  3. Add chicken broth, milk, and fettuccine noodles. Stir noodles to separate. Once liquid comes to a boil, cover, reduce heat to low, and simmer for about 11 minutes (or until al dente according to your pasta’s package directions). Stir once halfway through to separate noodles.Remove lid. Most of liquid should be absorbed. Add heavy cream, parmesan cheese, pepper, and nutmeg. Stir until cheese is melted. Add shrimp and stir to combone. Remove pan from heat allow to set for 5 minutes to allow for sauce to thicken.Garnish with parsley before serving.