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One Pot Shrimp Fettuccine Alfredo

One pot shrimp fettuccine Alfredo with creamy garlic sauce and pink shrimp. Fettuccine cooks directly in the broth-cream mixture until al dente, then Parmesan melts in for a silky coating.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 lb large shrimp, peeled and deveined Pat dry for better browning.
Pasta
  • 12 oz fettuccine, uncooked
Sauce
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 5 garlic, minced
  • 1 cup freshly grated Parmesan cheese Use finely grated for faster melting.
  • 0.5 tsp onion powder
  • 0.5 tsp Italian seasoning
  • 0.25 tsp red pepper flakes (optional) Optional for mild heat.
  • Salt and black pepper to taste Season shrimp and finish to taste.
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp olive oil

Equipment

  • 1 cast iron skillet

Method
 

Cook the shrimp
  1. Heat the olive oil in a large deep skillet or wide pot over medium-high heat. Season the shrimp with salt and black pepper, then add them in a single layer and cook 1–2 minutes per side until pink and just opaque.
  2. Remove the shrimp from the pot and set aside while you build the Alfredo sauce.
Make the creamy Alfredo sauce and cook pasta
  1. Melt the unsalted butter in the same pot over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant and not browned.
  2. Pour in the chicken broth and heavy cream, then add Italian seasoning, onion powder, and red pepper flakes. Stir to combine and 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 pasta is al dente and most of the liquid is absorbed.
Finish and serve
  1. Remove the pot from heat and stir in the freshly grated Parmesan cheese until the sauce is silky and coats every strand.
  2. Return the shrimp to the pot and gently fold them in. Let it sit for 1–2 minutes so the shrimp warm through.
  3. Taste and adjust salt and black pepper as needed. Garnish with fresh parsley and extra Parmesan, then serve immediately straight from the pot.

Notes

Pro tip: keep the sauce at a gentle boil while the pasta cooks so it absorbs liquid evenly without becoming watery. Refrigerate leftovers in a sealed container for 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 upon thawing. For a dairy-light swap, use half-and-half instead of heavy cream and reduce Parmesan slightly to help prevent graininess.