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Creamy garlic shrimp Alfredo pasta made with tender fettuccine, juicy sautéed shrimp, and a rich Parmesan cream sauce, served in a white bowl for a comforting seafood dinner.

Easy one-pan shrimp fettuccine Alfredo

Easy one-pan shrimp fettuccine Alfredo with tender shrimp, perfectly cooked noodles, and a silky homemade Alfredo sauce. Ready in about 30 minutes with minimal cleanup—perfect for weeknight comfort.
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Prep Time 10 minutes
Cook Time 20 minutes
5 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter divided
  • 16 ounces large shrimp peeled, deveined, and tails removed
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 cup milk
  • 8 ounces dry fettuccine noodles
  • 1 cup grated Parmesan cheese
  • ½ cup heavy cream
  • ¼ teaspoon black pepper
  • Pinch of nutmeg
  • Fresh parsley for garnish

Equipment

  • Large sauté pan with lid, wooden spoon or tongs, grater

Method
 

  1. In a large sauté pan over medium heat, melt 2 tablespoons butter. Add shrimp and cook 1–2 minutes per side until opaque. Transfer to a plate and cover.
  2. Add remaining 1 tablespoon butter and minced garlic to the pan. Cook 30 seconds until fragrant.
  3. Add chicken broth, milk, and fettuccine. Stir to separate noodles. Bring to a boil, then cover, reduce heat to low, and simmer about 11 minutes until al dente, stirring once halfway.
  4. Remove lid. Stir in heavy cream, Parmesan, pepper, and nutmeg until cheese is melted and sauce is smooth.
  5. Return shrimp to the pan and stir to combine. Remove from heat and let rest 5 minutes to thicken.
  6. Garnish with parsley and serve immediately.

Notes

Pat shrimp dry before cooking. Use freshly grated Parmesan for best texture. Resting time is important for sauce consistency. Leftovers reheat gently with a splash of milk or cream.