Irresistible One-Pan Shrimp Fettuccine Alfredo Recipe

There’s something undeniably comforting about a big bowl of creamy pasta, especially when it’s loaded with juicy shrimp and coated in a velvety Alfredo sauce. This Irresistible One-Pan Shrimp Fettuccine Alfredo delivers all the rich, restaurant-quality flavor you crave—with the bonus of minimal cleanup. Everything cooks in a single pan: the shrimp, the pasta, and the luxurious sauce that ties it all together.

Instead of juggling multiple pots for boiling pasta and making sauce, this recipe lets the fettuccine simmer directly in a flavorful mixture of broth, cream, and Parmesan. The pasta absorbs all that goodness as it cooks, becoming perfectly tender and infused with rich, garlicky flavor. The shrimp, seared until just pink and juicy, add a satisfying seafood touch that feels both indulgent and surprisingly easy.

What makes this dish truly special is the balance of comfort and convenience. You get a creamy, silky Alfredo sauce, the satisfying chew of fettuccine, and the delicate sweetness of shrimp—all from simple ingredients and straightforward steps. It’s the kind of meal that looks impressive in the bowl yet comes together quickly enough for a weeknight dinner. Once you try this one-pan method, you may never go back to boiling pasta separately again.

Core Ingredients for Making the Recipe

To prepare this irresistible One-Pan Shrimp Fettuccine Alfredo, you’ll need a handful of familiar, easy-to-find ingredients. Here’s what you’ll need:

Main Ingredients

1 lb (about 16–20) large shrimp, peeled & deveined
Use fresh or thawed shrimp. Tails on or off is your choice—tails look pretty, but tail-off is easier to eat.
1 tablespoon olive oil
Used to sear the shrimp and start building flavor in the pan.
8 oz fettuccine pasta (about half a standard box)
Fettuccine holds creamy sauces beautifully, giving you those classic Alfredo strands.

For the Alfredo Sauce & Cooking Liquid

2 tablespoons unsalted butter
Adds richness and helps sauté the garlic.
3–4 cloves garlic, minced
Gives the sauce its signature savory depth.
2 cups low-sodium chicken broth
Provides the liquid to cook the pasta directly in the pan and infuses it with flavor.
1 ½ cups heavy cream
The key to a silky, luscious Alfredo sauce.
1 cup freshly grated Parmesan cheese
Melts into the sauce to create that classic Alfredo taste—freshly grated melts and tastes better than pre-shredded.
½ teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper
Seasons the dish and balances the richness.
¼ teaspoon red pepper flakes (optional)
For a gentle hint of heat that pairs beautifully with shrimp.

For Finishing & Garnish

2 tablespoons chopped fresh parsley
Adds color and freshness to brighten the creamy sauce.
1–2 tablespoons extra Parmesan, for serving
A final sprinkle of cheese on top makes every plate feel special.

Step-by-Step

Guide to Making the Recipe

This entire dish comes together in one pan, with just a few simple stages: cooking the shrimp, simmering the pasta, and finishing everything in a creamy Alfredo sauce.

1. Prep the Shrimp and Ingredients

Before you start cooking, have everything ready:

Pat the shrimp dry with paper towels. Dry shrimp sear better and won’t steam in the pan.
Season them lightly with a pinch of salt and pepper.
Mince the garlic, chop the parsley, and grate the Parmesan so everything is ready when you need it.

Having your ingredients prepped makes the one-pan process smooth and stress-free.

2. Sear the Shrimp

Heat a large deep skillet or sauté pan over medium-high heat.
Add 1 tablespoon olive oil. Once the oil shimmers, add the shrimp in a single layer.
Cook the shrimp for 1–2 minutes per side, just until they turn pink and opaque.
Transfer the cooked shrimp to a plate and set aside.

You don’t want to fully cook them to death—shrimp continue to cook slightly when added back to the hot pasta, so it’s better to pull them off the heat as soon as they’re just done. The browned bits in the pan (fond) will help flavor the sauce.

3. Build the Base of the Alfredo Sauce

Turn the heat down to medium.
In the same pan (don’t wipe it out), add 2 tablespoons butter.
Once the butter melts, add the minced garlic.
Sauté for about 30–60 seconds, stirring frequently, until fragrant.

Be careful not to let the garlic burn. That quick sauté in butter releases its aroma and creates a flavorful base for the sauce without turning bitter.

4. Add the Liquid and Pasta

Now it’s time to create the one-pan magic.

Pour in the 2 cups chicken broth and 1 ½ cups heavy cream, stirring to combine with the garlicky butter.
Season with ½ teaspoon salt, ½ teaspoon black pepper, and red pepper flakes if using.
Increase the heat slightly and bring the mixture to a gentle simmer, not a rolling boil.
Once it’s simmering, add the 8 oz fettuccine, breaking it in half if needed so it fits into the pan.

Use tongs to gently push and rotate the pasta so it’s submerged as much as possible. As it cooks, it will soften and sink into the sauce.

5. Simmer Until the Pasta is Tender

Reduce the heat to medium-low to maintain a gentle simmer.
Cook the fettuccine for 10–14 minutes, stirring and turning the pasta frequently so it doesn’t stick together or to the bottom of the pan.

As the pasta cooks, it absorbs the broth and cream mixture, thickening the liquid and concentrating the flavors. If at any point the pan looks too dry before the pasta is tender:

Add a splash of hot water or extra broth, about ¼ cup at a time, and continue simmering.

Cook until the fettuccine is al dente—tender with a slight bite in the center.

6. Stir in the Parmesan

Once the pasta is cooked:

Remove the pan from the heat or reduce the heat to very low.
Gradually sprinkle in the 1 cup grated Parmesan cheese, tossing the pasta gently as you add it.

Adding the cheese slowly and stirring helps it melt smoothly into the sauce instead of clumping. The sauce should become thicker, creamier, and beautifully glossy.

If the sauce seems too thick, you can loosen it with a splash of warm broth or cream. If it’s too thin, let it sit off the heat for a few minutes; it will continue to thicken as it cools slightly.

7. Add the Shrimp Back In

Return the seared shrimp and any juices from the plate back into the pan.
Toss gently with the fettuccine, coating the shrimp in the Alfredo sauce.
Warm for 1–2 minutes over low heat, just until the shrimp are heated through.

Be careful not to overcook the shrimp at this point—they’re already cooked and only need a brief reheat to meld with the pasta.

8. Finish with Freshness and Serve

Sprinkle the dish with chopped fresh parsley.
Taste and adjust the seasoning with a bit more salt or pepper if needed.
Serve the shrimp fettuccine Alfredo straight from the pan, topped with extra Parmesan and a pinch of red pepper flakes if you like a little kick.

Each serving should be silky, creamy, and packed with juicy shrimp and perfectly coated pasta.

Flavor Variations and Creative Twists

The beauty of this one-pan shrimp fettuccine Alfredo is how easily you can customize it. Small changes let you transform the dish to match your mood, season, or what you have in your pantry.

1. Lemon-Garlic Shrimp Alfredo

Add the zest of one lemon and a tablespoon of lemon juice right at the end of cooking. This brightens the sauce and gives it a fresh, tangy edge that pairs beautifully with shrimp. Garnish with extra lemon wedges for squeezing at the table.

2. Spinach and Shrimp Alfredo

During the last 2–3 minutes of cooking, stir in 2 cups fresh baby spinach. The spinach will wilt into the sauce, adding color, nutrients, and a subtle earthy flavor without changing the creamy character of the dish.

3. Mushroom Shrimp Alfredo

Sauté 1–2 cups sliced mushrooms in the pan right after searing the shrimp and before adding the butter and garlic. Once the mushrooms are browned and tender, continue with the recipe. Mushrooms add a savory umami note that deepens the overall flavor.

4. Sun-Dried Tomato Twist

Add ¼–½ cup chopped sun-dried tomatoes (packed in oil, drained) just after you add the broth and cream. Their tangy, concentrated flavor gives the Alfredo a Mediterranean touch that works wonderfully with shrimp.

5. Extra Cheesy Alfredo

If you love ultra-cheesy pasta, add a mix of Parmesan and Romano or stir in a small handful of shredded mozzarella at the end. Just be sure to add cheese gradually and off the heat to keep the sauce smooth.

6. Lighter Version

To lighten the dish slightly:

Use half-and-half instead of all heavy cream.
Replace part of the cream with milk and a bit of cream cheese for body.
Use less cheese, or skip the glaze-like extra Parmesan at the end.

The result won’t be quite as rich, but it will still be creamy and satisfying.

How to Serve

This Irresistible One-Pan Shrimp Fettuccine Alfredo is a complete meal all on its own, but a few thoughtful pairings can turn it into a full, satisfying dinner.

Perfect Side Dishes

Garlic bread or crusty baguette
Ideal for scooping up the extra Alfredo sauce from the bottom of the bowl.
Simple green salad
A light salad with mixed greens, cherry tomatoes, and a tangy vinaigrette balances the richness of the pasta.
Steamed or roasted vegetables
Broccoli, asparagus, or green beans make excellent sides and complement shrimp nicely.

Presentation Ideas

Serve in warm, shallow bowls so the sauce stays silky and hot.
Twirl a portion of fettuccine into a nest in each bowl, then place shrimp on top for an elegant look.
Finish with a sprinkle of parsley and a light dusting of Parmesan for that restaurant-style finish.

Whether it’s a cozy weeknight dinner or a special occasion meal, this dish always looks and feels like a treat.

Tips & Variations

A few simple tips can take your shrimp fettuccine Alfredo from good to unforgettable.

Choose the Right Shrimp

Size matters: Large shrimp (16–20 count per pound) work beautifully—they’re meaty and satisfying.
Fresh vs frozen: Frozen shrimp are often frozen at peak freshness and work great. Just be sure to thaw completely and pat dry before cooking.

Don’t Overcook the Shrimp

Shrimp cook very quickly. Overcooked shrimp become rubbery and tough. Sear them only until just pink, then finish gently when you add them back to the pan.

Use Freshly Grated Parmesan

Pre-shredded Parmesan often contains anti-caking agents that prevent it from melting smoothly. Freshly grated Parmesan melts into the sauce and gives a silkier, more flavorful result.

Stir the Pasta Frequently

Because the pasta cooks in the sauce, stirring and turning the strands helps prevent sticking and ensures even cooking. Tongs are especially handy for this.

Adjust the Sauce Consistency

If your sauce is too thick:

Add a splash of warm broth, cream, or even reserved pasta water (if you par-cooked pasta) to loosen it.

If your sauce is too thin:

Let it simmer gently for a few more minutes, or remove from heat and rest for a few minutes—it will thicken as it cools slightly.
You can also add a bit more grated Parmesan to thicken.

Make It Your Own

This recipe is a canvas:

Add veggies (spinach, peas, asparagus, mushrooms).
Vary the herbs (basil, chives, or thyme instead of—or along with—parsley).
Play with the heat level using more or less red pepper flakes.

Each small tweak creates a new version of the dish that still feels familiar and comforting.

Final Thoughts

The Irresistible One-Pan Shrimp Fettuccine Alfredo is a celebration of simple ingredients turned into something luxurious. It brings together tender pasta, juicy shrimp, and a dreamy Alfredo sauce in a way that feels indulgent without being complicated. No separate pots, no fussy techniques—just one pan and a bit of stirring.

It’s the kind of recipe you turn to when you want dinner to feel special, whether you’re cooking for family, friends, or just yourself. With its rich, velvety sauce and beautiful shrimp-topped presentation, it looks and tastes like something from a restaurant, yet it’s straightforward enough for any confident home cook to make.

Once you experience how easy and satisfying this one-pan method is, you may find yourself returning to it again and again—swapping out shrimp for chicken, adding veggies, or adjusting flavors to match the season. But the heart of the recipe remains the same: simple ingredients coming together in one pan to create a bowl full of creamy, comforting goodness.

FAQ

Can I use a different type of pasta?
Yes. While fettuccine is classic for Alfredo, you can use linguine, spaghetti, or even short pastas like penne. Cooking times may vary slightly, so check for tenderness as you go.

Can I substitute the shrimp with chicken?
Absolutely. Thinly sliced chicken breast or thigh works well. Sear the chicken just like the shrimp, set it aside, then add it back in at the end. Adjust cooking time so the chicken is fully cooked through.

Can I make this without heavy cream?
You can lighten the recipe by using half-and-half or a mixture of milk and cream cheese. Keep in mind the sauce will be less rich, and you may need to simmer slightly longer to thicken.

Can I make this ahead of time?
This dish is best enjoyed fresh, as the sauce thickens and the pasta can soften over time. However, leftovers can be refrigerated and gently reheated with a splash of cream or milk to loosen the sauce.

How do I reheat leftovers?
Reheat in a skillet over low heat, adding a splash of cream, milk, or broth to restore the sauce’s creaminess. Stir gently until warmed through. Avoid microwaving shrimp for too long, as it can overcook and turn rubbery.

Can I freeze this dish?
Cream-based pasta sauces don’t freeze particularly well; the texture can become grainy after thawing. For best results, enjoy this recipe fresh or within a day or two from the fridge.

Can I omit the red pepper flakes?
Yes. They’re completely optional. If you prefer a mild, kid-friendly dish, simply leave them out. If you love a bit of heat, you can add a pinch more to taste.

This one-pan shrimp fettuccine Alfredo brings together everything people love about creamy pasta dishes—richness, comfort, and flavor—with the ease of a single pan and simple steps. It’s a recipe that’s just as perfect for a quiet night in as it is for impressing guests at your table.