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One Pot Shrimp Fettuccine Alfredo

One pot shrimp fettuccine alfredo with silky garlic-Parmesan cream and pink, tender shrimp—made by cooking the fettuccine right in the sauce. This fast method thickens and clings to the pasta for an Alfredo-style texture in under 30 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 lb large shrimp, peeled and deveined
Pasta and liquid
  • 12 oz fettuccine pasta (uncooked)
  • 4 cup chicken broth
  • 1 cup heavy cream
Aromatics and fats
  • 4 clove garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
Cheese and seasonings
  • 1 cup freshly grated Parmesan cheese
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes (optional)
  • 1 Fresh parsley, chopped (for garnish)
  • 1 Extra Parmesan for serving

Equipment

  • 1 cast iron skillet

Method
 

Sear the shrimp
  1. Heat olive oil and butter together in a large wide pot or deep skillet over medium-high heat until the butter melts and begins to foam.
  2. Add the shrimp in a single layer, season lightly with salt and black pepper, and sear for 1–2 minutes per side until just pink; remove to a plate and set aside.
Build the Alfredo base
  1. In the same pot, add the minced garlic and sauté for 30–45 seconds until fragrant, scraping up any golden bits from the bottom.
  2. Pour in the chicken broth and heavy cream, stir to combine, and bring to a gentle boil.
Cook the fettuccine in the sauce
  1. Add the uncooked fettuccine, pushing it down into the liquid, and season with salt and black pepper plus red pepper flakes if using.
  2. Reduce heat to medium and cook the pasta, stirring frequently, for 10–12 minutes until fettuccine is al dente and the sauce has thickened and clung to the pasta.
Finish and serve
  1. Remove from heat and stir in the freshly grated Parmesan until fully melted into the sauce.
  2. Add the shrimp back in and toss gently to coat and warm through, about 1 minute.
  3. Taste and adjust salt, then serve immediately topped with fresh parsley and extra Parmesan.

Notes

Pro tip: keep the heat at a gentle boil while cooking, and stir often so the fettuccine releases starch for a naturally creamy sauce without separating. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of broth or cream. Freezing is not recommended for best texture. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick).