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One Pot Shrimp Fettuccine Alfredo

One pot shrimp fettuccine Alfredo is a creamy, garlicky pasta made by simmering uncooked fettuccine directly in rich butter-cream broth. Pink shrimp cook quickly in the same skillet, then get folded in at the end for warm, tender bites.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 lb large shrimp peeled and deveined
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper to taste
Pasta and sauce
  • 12 oz fettuccine uncooked
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 5 clove garlic minced
  • 1 cup freshly grated Parmesan cheese
  • 0.5 tsp onion powder
  • 0.5 tsp Italian seasoning
  • 0.25 tsp red pepper flakes optional
  • 2 tbsp fresh parsley chopped (plus extra for garnish if desired)
  • 1 tbsp olive oil

Equipment

  • 1 cast iron skillet

Method
 

Cook and set aside the shrimp
  1. Heat 1 tbsp olive oil in a large deep skillet or wide pot over medium-high heat until shimmering. Season the shrimp with salt and black pepper.
  2. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Remove the shrimp to a plate or bowl and set aside.
Build the creamy Alfredo sauce and cook the pasta
  1. Melt 4 tbsp unsalted butter over medium heat, stirring as it melts. Add minced garlic and cook for 1 minute until fragrant, stirring constantly so it doesn’t burn.
  2. Pour in 4 cups chicken broth and 1 cup heavy cream, then stir in Italian seasoning, onion powder, and red pepper flakes. Bring the mixture to a gentle boil.
  3. Add 12 oz fettuccine and press it into the liquid so most of the pasta is submerged. Reduce heat to medium, cover partially, and cook 10–12 minutes, stirring every 2–3 minutes to prevent sticking, until al dente and most of the liquid is absorbed.
Finish and serve
  1. Turn off the heat, then stir in 1 cup freshly grated Parmesan cheese until the sauce is silky and coats the pasta. Add the cooked shrimp back to the pot.
  2. Gently fold the shrimp into the pasta and let the pot sit 1–2 minutes to warm the shrimp through. Taste and adjust salt and black pepper, then garnish with fresh parsley and extra Parmesan.
  3. Serve immediately straight from the pot while the fettuccine Alfredo is creamy. Keep any leftovers refrigerated and reheat gently.

Notes

Pro tip: grate Parmesan fresh for a smooth, sauce-thickening melt—avoid pre-shredded cheese. Store leftovers in an airtight container in the refrigerator for 3 days; reheat on low heat with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended because cream-based sauces can break. If you want a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick).