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One Pot Shrimp Fettuccine Alfredo

One pot shrimp fettuccine alfredo made with pasta cooked directly in a creamy garlic-butter sauce. Tender pink shrimp and silky Parmesan coat every strand in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
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 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
  • 0.25 tsp salt to taste (use as needed)
  • 0.25 tsp black pepper to taste (use as needed)
  • 2 tbsp fresh parsley chopped
  • 1 tbsp olive oil

Equipment

  • 1 Dutch oven

Method
 

Cook the shrimp
  1. Heat the olive oil in a large deep skillet or wide pot over medium-high heat. 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
  1. Melt the butter in the same pot over medium heat. Add the minced garlic and cook 1 minute until fragrant, stirring constantly so it doesn’t burn.
  2. Pour in the chicken broth and heavy cream. Stir in Italian seasoning, onion powder, and red pepper flakes, then bring to a gentle boil.
Cook the fettuccine in the sauce
  1. Add the uncooked fettuccine, pressing it into the liquid. Reduce heat to medium, cover partially, and cook 10–12 minutes, stirring every 2–3 minutes to prevent sticking, until al dente and absorbed most of the liquid.
  2. Remove from heat and stir in the Parmesan cheese until the sauce is silky and coats every strand.
Finish and serve
  1. Return the shrimp to the pot and gently fold them in. Let sit 1–2 minutes so the shrimp warm through.
  2. Taste and adjust salt and black pepper as needed. Garnish with fresh parsley and extra Parmesan, then serve immediately straight from the pot.

Notes

Pro tip: keep stirring the pasta every 2–3 minutes so it cooks evenly and doesn’t stick—this also helps it absorb the sauce. Store leftovers in the fridge up to 3 days; rewarm gently on the stovetop with a splash of chicken broth to loosen the sauce. Freezing is not recommended due to cream texture. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly less thick).