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One Pot Shrimp Fettuccine Alfredo

One pot shrimp fettuccine alfredo with garlicky, creamy sauce that cooks the pasta right in the skillet for tender, al dente strands. Pink shrimp finish the dish, then the Parmesan melts in for a silky coating without extra pans.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and pasta
  • 1 lb large shrimp peeled and deveined
  • 12 oz fettuccine uncooked
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 5 garlic minced
  • 1 cup Parmesan cheese freshly grated
  • 0.5 tsp onion powder
  • 0.5 tsp Italian seasoning
  • 0.25 tsp red pepper flakes optional
  • salt and black pepper to taste
  • black pepper to taste
  • 2 tbsp fresh parsley chopped
  • 1 tbsp olive oil

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook the shrimp
  1. Heat olive oil in a large deep skillet or wide pot over medium-high heat. Season the shrimp with salt and black pepper.
  2. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Transfer the shrimp to a plate and set aside.
Make the garlic-cream sauce and cook pasta
  1. In the same pot, melt the butter over medium heat. Add the minced garlic and cook 1 minute until fragrant, stirring constantly so it doesn’t burn.
  2. Pour in the chicken broth and heavy cream. Stir in Italian seasoning, onion powder, and red pepper flakes, then bring to a gentle boil.
  3. Add the uncooked fettuccine and press it into the liquid. Reduce heat to medium, cover partially, and cook 10–12 minutes, stirring every 2–3 minutes to prevent sticking, until the pasta is al dente and has absorbed most of the liquid.
Finish and serve
  1. Remove the pot from the heat. Stir in the Parmesan cheese until the sauce is silky and coats every strand.
  2. Return the shrimp to the pot and gently fold them in. Let sit 1–2 minutes so the shrimp warm through.
  3. Taste and adjust salt and black pepper. Garnish with fresh parsley and serve immediately straight from the pot.

Notes

Pro tip: stir the pasta every 2–3 minutes so the fettuccine stays submerged and cooks evenly in the creamy broth. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the cream sauce can separate when thawed. Dietary swap: use a lactose-free cream and lactose-free Parmesan to reduce dairy without changing the method.