This One-Pan Shrimp Fettuccine Alfredo is a delightful and effortless dinner option, featuring fettuccine noodles and shrimp coated in a creamy homemade Alfredo sauce. Perfect for busy weeknights, this meal can be prepared in under thirty minutes, making it a simple and versatile dish that you won’t want to miss. Pair this delicious fettuccine with a light side salad for a satisfying family dinner!
Tip: Before reheating leftovers, add a splash of milk or heavy cream to the sauce to prevent separation.
Prep Time: 30 mins | Servings: 4
Ingredients
- 16 oz. large shrimp, peeled, deveined, and tails removed
- 3 tbsp unsalted butter, divided
- 8 oz. dry fettuccine noodles
- 2 cloves garlic, minced
- 1 cup milk
- 1 cup grated Parmesan cheese
- ½ cup heavy cream
- Pinch of nutmeg
- ¼ tsp black pepper
- Fresh parsley for garnish
- 2 cups chicken broth
Instructions
- In a large pan, melt 2 tablespoons of butter over medium heat. Once melted, add the shrimp and cook for about 1 to 2 minutes on each side. Transfer the cooked shrimp to a bowl and tent with foil to keep warm.
- In the same pan, add the remaining butter along with the minced garlic. Sauté for about 30 seconds until fragrant. Then pour in the chicken broth and milk.
- Add the fettuccine noodles to the pan, tossing to coat them in the liquid. Once it comes to a boil, cover the pan with a lid, reduce the heat to low, and let it simmer for about 11 minutes, stirring once to separate the noodles.
- After simmering, add the heavy cream, Parmesan cheese, pepper, and nutmeg. Stir well until the cheese has melted. Then return the shrimp to the pan and toss everything together until combined.
- Remove the pan from the heat and let it sit for about 5 minutes to allow the sauce to thicken.
- Serve the shrimp fettuccine Alfredo immediately, garnished with fresh parsley.
Enjoy your delicious and creamy shrimp fettuccine Alfredo!
