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One Pot Shrimp Fettuccine Alfredo

One pot shrimp fettuccine alfredo with a creamy Parmesan sauce and tender shrimp cooked in the same skillet. Fettuccine simmers in broth and cream until silky, then shrimp finishes in the last minutes for minimal cleanup.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Shrimp fettuccine alfredo base
  • 1 lb large shrimp peeled and deveined
  • 12 oz fettuccine pasta
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 4 tbsp butter
  • 4 clove garlic minced
  • 1.5 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp chopped parsley
  • 1 Extra Parmesan for serving for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the sauce and pasta in one skillet
  1. Melt butter in a large deep skillet over medium heat until it turns glossy and foamy.
  2. Add garlic and cook for 30 seconds, stirring, until fragrant (do not brown).
  3. Pour in chicken broth and heavy cream and stir to combine.
  4. Stir in Italian seasoning, salt, and black pepper until evenly distributed.
  5. Add fettuccine and bring to a gentle boil, then stir so the pasta is submerged.
  6. Reduce heat and simmer for 10–12 minutes, stirring occasionally to prevent sticking and keep the sauce from clinging to the bottom.
Finish with shrimp and Parmesan
  1. Add shrimp during the last 5 minutes of cooking, submerging them in the creamy sauce.
  2. Cook until shrimp turn pink and opaque, stirring gently.
  3. Stir in Parmesan cheese until smooth and fully melted into the sauce.
  4. Simmer for 2 minutes until thick and creamy, stirring once or twice for even texture.
  5. Garnish with chopped parsley and extra Parmesan for serving.
  6. Serve immediately while the fettuccine is creamy and the sauce is at peak thickness.

Notes

For best sauce thickness, keep the heat at a true gentle simmer after adding the pasta; if it reduces too fast, splash in 1–2 tbsp chicken broth. Refrigerate leftovers up to 3 days in a covered container; reheat gently with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the cream-based sauce can separate. Dietary swap: use half-and-half instead of heavy cream for a lighter, slightly less rich Alfredo.