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One Pot Shrimp Fettuccine Alfredo

One pot shrimp fettuccine alfredo is creamy and garlicky, with pasta cooked directly in the sauce for an ultra-silky finish. Plump shrimp are seared first, then folded in at the end so they stay tender and just opaque.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 690
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 cloves 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.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 2 tbsp fresh parsley Chopped.
  • 1 tbsp olive oil

Equipment

  • 1 cast iron skillet

Method
 

Sear 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 cook 1–2 minutes per side until pink and just opaque; remove and set aside.
Make the alfredo sauce and cook the pasta
  1. In the same pot, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly so it doesn’t burn.
  2. Pour in the chicken broth and heavy cream, then stir in Italian seasoning, onion powder, and red pepper flakes. 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, until al dente and the mixture has absorbed most of the liquid.
Finish and serve
  1. Remove the pot from heat, then stir in the Parmesan cheese until the sauce is silky and coats every strand. Return the shrimp to the pot and gently fold them in, then let sit 1–2 minutes to warm through.
  2. Taste and adjust salt and black pepper, then garnish with fresh parsley and extra Parmesan. Serve immediately straight from the pot.

Notes

For the creamiest texture, stir the pasta frequently while it cooks so starch releases evenly into the broth-cream mixture. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. Freezing is not recommended because cream sauces can break after thawing. For a lighter option, substitute half-and-half for heavy cream (the sauce stays creamy but slightly less rich).