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One Pot Shrimp Fettuccine Alfredo

One pot shrimp fettuccine alfredo makes creamy, garlicky pasta by cooking fettuccine directly in a buttery cream-broth sauce. Shrimp are seared first, then folded in so they stay plump 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: Italian
Calories: 760
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 clove 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.
  • salt and black pepper To taste.
  • 2 tbsp fresh parsley Chopped.
  • 1 tbsp olive oil

Equipment

  • 1 cast iron skillet

Method
 

Sear the shrimp
  1. Heat olive oil in a large deep skillet or wide pot over medium-high heat. Season shrimp with salt and pepper, then add them in a single layer and cook 1–2 minutes per side until pink and just opaque, removing to a plate.
Make the creamy Alfredo sauce
  1. Melt butter in the same pot over medium heat. Add minced garlic and cook 1 minute until fragrant, stirring constantly so it doesn’t burn.
Simmer and cook the fettuccine in the sauce
  1. Pour in chicken broth and heavy cream, then stir in Italian seasoning, onion powder, and red pepper flakes. Bring to a gentle boil.
Cook until al dente
  1. Add the uncooked fettuccine to the pot and press it into the liquid. Reduce heat to medium, cover partially, and cook 10–12 minutes, stirring every 2–3 minutes, until pasta is al dente and absorbed most of the liquid.
Finish and serve
  1. Remove from heat, then stir in Parmesan cheese until the sauce is silky and coats every strand.
Warm the shrimp through
  1. Return the cooked shrimp to the pot and gently fold them in. Let sit 1–2 minutes so the shrimp warm through.
Season and garnish
  1. Taste and adjust salt and black pepper, then garnish with fresh parsley and extra Parmesan. Serve immediately straight from the pot.

Notes

For the smoothest sauce, reduce the heat to keep a gentle boil while the pasta cooks, and stir every 2–3 minutes so fettuccine doesn’t stick. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or cream. Freezing isn’t recommended because the cream sauce can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick).