Creamy Garlic Shrimp Fettuccine Alfredo – One-Pan Comfort Pasta

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Introduction

If you’re searching for the kind of creamy garlic shrimp pasta recipes Alfredo sauce fans dream of, this one-pan fettuccine is your answer. It’s a cozy, indulgent dish where tender pasta, juicy shrimp, and a velvety garlic-Parmesan sauce come together in perfect harmony—all in a single skillet.

This recipe brings restaurant-style comfort to your kitchen without complexity. Every strand of fettuccine is coated in a glossy, rich Alfredo sauce infused with garlic, while the shrimp are pan-seared to a delicate pink, adding a hint of sweetness to the buttery cream base.

Perfect for weeknight dinners or date-night meals, this creamy shrimp Alfredo is fast, filling, and unforgettable.

Ingredients Overview

Let’s break down the key components of this shrimp Alfredo pasta and how each contributes to the flavor and texture.

  • Shrimp: Use medium or large raw shrimp, peeled and deveined. Fresh or frozen (thawed) both work well. Shrimp cook quickly and lend a subtle sweetness to balance the savory sauce.

  • Fettuccine: This wide, flat pasta holds onto the creamy Alfredo sauce beautifully. You can substitute linguine or tagliatelle if needed.

  • Heavy Cream: Provides the silky base for Alfredo. Use full-fat cream for richness and thickness. Avoid milk or half-and-half, which may curdle or lack body.

  • Parmesan Cheese: The key to a classic Alfredo sauce. Use freshly grated Parmesan—pre-shredded versions don’t melt as smoothly and may affect the sauce’s consistency.

  • Butter: Adds depth and rounds out the richness of the cream and cheese.

  • Garlic: Fresh minced garlic gives the sauce a warm, savory backbone. Use 3–4 cloves for a balanced flavor, or more if you love a strong garlic note.

  • Chicken or Vegetable Broth: Used to cook the pasta directly in the pan, adding flavor and softening the starch for a creamier result.

  • Seasoning: Salt, black pepper, and a pinch of crushed red pepper (optional) enhance and balance the creamy elements.

  • Parsley or Basil: Fresh herbs give a touch of brightness to cut through the richness.

Ingredient Tips & Variations:

  • Substitute gluten-free fettuccine if needed; just adjust the liquid as gluten-free pasta absorbs differently.

  • Add lemon zest or juice for a pop of freshness.

  • For a dairy-free option, use cashew cream and nutritional yeast in place of cream and Parmesan.

  • Add mushrooms or spinach for extra vegetables and texture.

Step-by-Step Instructions

This one-pan method allows everything to simmer together for maximum flavor with minimal cleanup.

  1. Prep the shrimp:

    • Pat shrimp dry with paper towels and season with salt and pepper.

    • In a large deep skillet, melt 1 tablespoon butter over medium heat.

    • Add shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque. Remove to a plate and cover to keep warm.

  2. Sauté garlic:

    • In the same pan, add remaining butter (about 2 tablespoons).

    • Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.

  3. Deglaze and simmer:

    • Pour in 2½ cups chicken broth and 1 cup heavy cream.

    • Stir to combine and bring to a simmer.

  4. Add the pasta:

    • Add 8 ounces of dry fettuccine directly into the pan.

    • Use tongs to gently stir and separate noodles so they cook evenly.

    • Simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is al dente and liquid has mostly absorbed. Add a splash more broth or cream if needed.

  5. Finish the sauce:

    • Lower heat and stir in 1 cup freshly grated Parmesan cheese until melted and smooth.

    • Return shrimp to the pan and toss to coat in the sauce.

    • Taste and adjust seasoning with salt, pepper, and a pinch of red pepper flakes if using.

  6. Serve:

    • Garnish with chopped parsley or basil and an extra sprinkle of Parmesan.

    • Serve immediately, hot and glossy.

Cook’s Notes:

  • Stir pasta often to prevent sticking.

  • For extra creamy sauce, reserve a splash of cream to stir in at the end for a final gloss.

  • If the sauce is too thick, add a little broth or reserved pasta water.

Tips, Variations & Substitutions

Professional Tips:

  • Use raw shrimp, not pre-cooked. Pre-cooked shrimp can turn rubbery when reheated.

  • Always grate your Parmesan fresh. It makes a dramatic difference in both flavor and meltability.

  • Balance richness with acidity. A small squeeze of lemon or even a spoonful of white wine added during simmering will brighten the sauce.

Recipe Variations:

  • Cajun Shrimp Alfredo: Add 1–2 teaspoons of Cajun seasoning to the shrimp before searing for a spicy Southern twist.

  • Mushroom Shrimp Alfredo: Sauté sliced cremini mushrooms after removing the shrimp for added umami.

  • Spinach Alfredo: Stir in fresh baby spinach at the end for a green touch.

Dietary Swaps:

  • Low-carb version: Replace pasta with spiralized zucchini or hearts of palm noodles.

  • Gluten-free: Use rice-based or corn-based fettuccine and gluten-free broth.

  • Dairy-free: Use plant-based butter, cashew cream, and vegan Parmesan.

Serving Ideas & Occasions

This creamy garlic shrimp Alfredo is a versatile dish that feels right at home in both casual and elevated settings.

  • Date Night Dinner: Serve with a glass of chilled Chardonnay or Pinot Grigio.

  • Family Meal: Round it out with garlic bread and a crisp Caesar salad.

  • Dinner Party Main: Pair with roasted asparagus or blistered cherry tomatoes for a touch of color.

It’s the kind of meal that brings everyone to the table—warm, comforting, and easy to love. The glossy pasta and bright pink shrimp make it as visually appealing as it is satisfying.

Nutritional & Health Notes

Shrimp Alfredo pasta is undeniably rich, but also provides balanced macronutrients when enjoyed mindfully.

  • Shrimp is low in fat and high in lean protein, omega-3s, and key minerals like selenium.

  • Heavy cream and Parmesan are high in fat but contribute satisfying fullness—great for moderate portions.

  • Fettuccine delivers energy from complex carbs and helps make the dish hearty and filling.

To make the dish lighter:

  • Use half-and-half instead of cream (with a thickening agent).

  • Reduce the amount of cheese and add extra veggies.

  • Serve with a side salad to create volume and balance without additional calories.

FAQs

Q1: Can I use frozen shrimp?

A1: Yes! Just thaw the shrimp fully, pat dry, and cook as directed. Avoid overcooking, as thawed shrimp can go from tender to tough quickly.

Q2: What if I don’t have fettuccine?

A2: Linguine, tagliatelle, or even spaghetti work well. Just adjust cooking time slightly based on the pasta type.

Q3: How do I store leftovers?

A3: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or broth to loosen the sauce.

Q4: Can I make this dish ahead of time?

A4: It’s best served fresh, but you can cook the shrimp and prep ingredients ahead. Assemble and cook the pasta just before serving for the best texture.

Q5: Is this recipe spicy?

A5: No, but you can add red pepper flakes or Cajun seasoning if you prefer heat. It’s naturally mild and kid-friendly.

Q6: What wine pairs well with shrimp Alfredo?

A6: A crisp white wine like Pinot Grigio, Chardonnay, or Sauvignon Blanc complements the creamy sauce without overpowering it.

Q7: Can I use milk instead of cream?

A7: Whole milk may curdle and won’t give the same rich texture. If you must use milk, thicken with a small amount of flour or cornstarch and stir constantly.

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Creamy Garlic Shrimp Fettuccine Alfredo – One-Pan Comfort Pasta

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  • Author: Isabella Moretti
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Description

A creamy one-pan fettuccine Alfredo with plump shrimp, garlic, and Parmesan—perfect for a weeknight dinner or cozy date night.

Ingredients

Scale

  • 1 lb raw shrimp, peeled & deveined

  • 8 oz fettuccine

  • 3 tbsp butter

  • 3–4 cloves garlic, minced

  • 1 cup heavy cream

  • 2½ cups chicken broth

  • 1 cup freshly grated Parmesan

  • Salt and pepper, to taste

  • Pinch red pepper flakes (optional)

  • Chopped parsley or basil, for garnish

Instructions

  1. Season shrimp with salt and pepper. In a large skillet, melt 1 tbsp butter and cook shrimp 1–2 mins per side. Remove and set aside.

  2. In same pan, melt remaining butter. Add garlic and sauté 30 seconds.

  3. Add broth and cream; bring to a simmer.

  4. Add fettuccine. Simmer uncovered 10–12 mins, stirring often, until pasta is al dente.

  5. Stir in Parmesan until smooth. Return shrimp to the pan. Toss to coat.

  6. Garnish with herbs and serve hot.

Notes

Add mushrooms or spinach for variation. Use gluten-free pasta if needed. Reheat gently with added cream or broth.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Main
  • Cuisine: Italian-American

Nutrition

  • Calories: ~580 per serving

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