Key Takeaways
- Complete recipe with step-by-step instructions
- Nutritional information included
- Tips for best results
- Storage and reheating guidelines
Published: September 21, 2025 |
Last Updated: September 21, 2025 |
Prep Time: See recipe below
Quick Recipe Overview
Prep: 30 min
Cook: 45 min
Serves: 8
Difficulty: Easy
One Pan Shrimp Fettuccine has become my absolute go-to for those nights when I crave something delicious but don’t want a mountain of dishes. I still remember the first time I made it; the aroma of garlic and butter filling my kitchen was intoxicating, promising a really satisfying meal. That first bite was pure bliss – perfectly cooked shrimp nestled in silky, creamy fettuccine. It’s not just tasty; it’s an incredibly easy shrimp fettuccine that feels like a restaurant treat. This quick shrimp fettuccine recipe genuinely makes weeknight dinners feel special, and I’m so excited to share it with you! Let’s get cooking!
Why You’ll Love This One Pan Shrimp Fettuccine
You’ll really adore this recipe for so many reasons:
- Impressive flavor: It’s a rich, satisfying dish that tastes like it came straight from a fancy Italian restaurant.
- Minimal cleanup: Everything cooks in one pan, making your post-dinner cleanup a breeze.
- Speedy preparation: This is a genuinely quick shrimp fettuccine recipe, ideal for busy weeknights.
- Family-friendly: Even picky eaters will devour this creamy pasta dish.
- Budget-conscious: It’s a cost-effective way to enjoy a restaurant-quality meal at home.
- Remarkable taste: The combination of garlic, butter, and cream creates a heavenly garlic butter shrimp fettuccine experience.
- Versatile: You can easily adapt it with your favorite veggies for an even more complete meal.
- Pure comfort: There’s nothing quite like a bowl of warm, creamy garlic butter shrimp fettuccine to satisfy your soul.
Ingredients for One Pan Shrimp Fettuccine
Gathering these simple ingredients is all it takes for a actually spectacular creamy shrimp fettuccine one pan meal. The beauty is in the fresh, quality components:
- 1 lb large shrimp, peeled and deveined – plump, juicy shrimp are key to this dish.
- 2 tbsp olive oil – for searing the shrimp and building flavor.
- 3 cloves garlic, minced – to infuse the shrimp with aromatic goodness.
- 1/2 tsp paprika – adds a hint of color and warmth.
- 1/4 tsp red pepper flakes – optional, but adds a lovely subtle heat.
- Salt and pepper to taste – essential for bringing out all the flavors.
- Juice of 1/2 lemon – a touch of acidity brightens the shrimp.
- 12 oz fettuccine pasta – the classic ribbon pasta that holds sauce so well.
- 4 cups chicken broth (low sodium) – the cooking liquid for our pasta.
- 2 cups heavy cream – this is what makes the sauce luxuriously rich.
- 4 tbsp butter – adds richness and helps emulsify the sauce.
- 4 cloves garlic, minced – the aromatic base for our creamy sauce.
- 1 cup freshly grated Parmesan cheese – use the real stuff for the best, meltiest sauce.
- 1/4 cup cream cheese, softened – this is my secret weapon for an unbelievably smooth and creamy sauce that coats every strand of pasta.
- 2 tbsp fresh parsley, chopped – for a fresh, herbaceous finish.
- White pepper to taste – a delicate pepper that complements the creamy sauce without adding dark flecks.
How to Make One Pan Shrimp Fettuccine
Follow these straightforward one pan shrimp fettuccine cooking instructions for a meal that’s as impressive as it is easy. You’ll be amazed at how simple it is to how to cook shrimp fettuccine in one pan and get restaurant-quality results.
- Step 1: Get your skillet ready! Heat 2 tbsp olive oil in a large skillet over medium-high heat. While the pan heats up, season your 1 lb large shrimp, peeled and deveined with salt, pepper, 1/2 tsp paprika, and 1/4 tsp red pepper flakes (if using). Sear the shrimp for about 2-3 minutes per side until they turn beautifully pink and opaque. In the last minute of searing, toss in 3 cloves garlic, minced, just to get them fragrant. Squeeze the juice of 1/2 lemon over the shrimp, then quickly transfer them to a separate plate.
- Step 2: Now, for the pasta! In that same skillet, bring 4 cups chicken broth to a boil. Add the 12 oz fettuccine pasta, making sure it’s mostly submerged in the liquid. Cook according to the package directions until it’s perfectly al dente, stirring occasionally. You want most of the liquid to be absorbed by the time the pasta is cooked.
- Step 3: Time to make it creamy! Lower the heat to medium-low. Pour in the 2 cups heavy cream, add 4 tbsp butter, 4 cloves garlic, minced, and the 1/4 cup cream cheese, softened. Stir everything together until the cream cheese melts and the sauce starts to become wonderfully creamy. Gradually whisk in the 1 cup freshly grated Parmesan cheese until it’s completely melted and the sauce is silky smooth. If the sauce seems too thick, add a splash more broth or pasta water to reach your desired consistency.
- Step 4: Bring it all together. Gently add the seared shrimp back into the skillet with all their delicious juices. Toss everything gently to coat the shrimp in the luscious sauce.
- Step 5: Taste and season your masterpiece. Add salt and white pepper to your liking. Stir in the 2 tbsp fresh parsley, chopped for a burst of freshness.
- Step 6: Serve immediately! Dish out your glorious One Pan Shrimp Fettuccine, topping with extra Parmesan, a crack of fresh pepper, and lemon wedges if you like.
Pro Tips for the Best One Pan Shrimp Fettuccine
Want to elevate your one pan shrimp fettuccine game? These simple tricks will ensure perfection every time. I’ve learned these through trial and error, and they make a huge difference!
- Always use freshly grated Parmesan cheese; the pre-shredded stuff often contains anti-caking agents that prevent it from melting smoothly into the sauce.
- Don’t overcook your shrimp! They cook very quickly, and adding them back at the end for just a few minutes prevents them from becoming rubbery.
- Adjust your sauce consistency as needed. If it’s too thick, a splash of reserved pasta water or extra chicken broth will loosen it up beautifully.
- Taste and season generously at the end. This is crucial for bringing all the flavors of your easy shrimp fettuccine together.
What’s the secret to excellent One Pan Shrimp Fettuccine?
The real secret to an striking one pan shrimp fettuccine is building layers of flavor. Blooming the minced garlic in the hot oil before adding other ingredients, and then adding fresh garlic to the sauce, really amps up the aroma and taste. Finishing with that touch of lemon juice brightens everything up beautifully. For more tips on flavor building, check out this guide on how to enhance flavors in cooking.
Can I make One Pan Shrimp Fettuccine ahead of time?
While it’s best enjoyed fresh, you can certainly prep components ahead for easier assembly. Cook the pasta and shrimp separately, store them in airtight containers in the fridge for up to 2 days, and then combine and finish the sauce right before serving. This is a great method for shrimp fettuccine one pan meal prep.
How do I avoid common mistakes with One Pan Shrimp Fettuccine?
The most common pitfalls are overcooked shrimp and mushy pasta. To avoid this, sear your shrimp quickly and remove them early. Cook the fettuccine until just al dente, as it will continue to cook in the sauce. Also, don’t skip tasting and adjusting seasoning at the end for a indeed flavorful dish. Understanding the importance of seasoning is key to delicious results.
Best Ways to Serve One Pan Shrimp Fettuccine
This astonishing shrimp fettuccine alfredo one pan dish is so satisfying on its own, but a few simple additions can make it a honestly complete and elegant meal. I love serving it with crusty garlic bread, great for soaking up every last drop of that luscious sauce. A crisp, fresh side salad with a light vinaigrette is also a fantastic contrast to the richness of the pasta. For a really restaurant-worthy experience, pair it with a crisp glass of Pinot Grigio or Sauvignon Blanc; the acidity cuts through the creaminess beautifully. You can find great salad ideas here.
Nutrition Facts for One Pan Shrimp Fettuccine
Here are the estimated nutritional details for one serving of this delicious One Pan Shrimp Fettuccine:
- Calories: 750
- Fat: 45g
- Saturated Fat: 25g
- Protein: 30g
- Carbohydrates: 65g
- Fiber: 3g
- Sugar: 8g
- Sodium: 900mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on understanding nutrition labels, you can refer to resources like the FDA’s guide.
How to Store and Reheat One Pan Shrimp Fettuccine
Proper storage is key to enjoying any leftovers of this outstanding shrimp fettuccine one pan meal prep. Once your delicious pasta has cooled down completely, transfer it into airtight containers. It should stay fresh in the refrigerator for about 2 to 3 days. I find that portioning it into individual containers makes grabbing a quick meal super easy during the week. While freezing isn’t ideal for the pasta’s texture, you can freeze just the sauce and shrimp mixture if you’ve made extra.
When you’re ready to reheat, gently warm it on the stovetop over low heat. A little splash of chicken broth or milk will help revive the creamy sauce and prevent it from becoming too thick. Stir it frequently until it’s heated through and has that lovely silky consistency again. This method ensures your reheated one pan shrimp fettuccine is almost as good as the first time!
Frequently Asked Questions About One Pan Shrimp Fettuccine
Can I use a different pasta for One Pan Shrimp Fettuccine?
Completely! While fettuccine is classic, you can definitely use other long pastas like linguine or spaghetti. For a different texture, penne or rotini also work well. Just ensure you adjust the cooking time according to the pasta’s package directions. Knowing what is in one pan shrimp fettuccine also means understanding its versatility with pasta shapes!
What kind of shrimp should I use for this recipe?
I highly recommend using large or jumbo shrimp, peeled and deveined, as they hold up best during the quick cooking process and offer a satisfying bite. Fresh is always great, but good quality frozen shrimp, thawed properly, work wonderfully too. This ensures your easy shrimp fettuccine is always a success. Learn more about selecting the best seafood.
Can I make this One Pan Shrimp Fettuccine dairy-free?
Making this dairy-free requires a few substitutions. You can swap the heavy cream, butter, and cream cheese for dairy-free alternatives like coconut milk (full-fat for richness), vegan butter, and a dairy-free cream cheese or cashew cream. The Parmesan cheese can be replaced with a nutritional yeast blend for a cheesy flavor. It’s a bit of a tweak, but you can still achieve a delicious result!
Variations of One Pan Shrimp Fettuccine You Can Try
Once you’ve mastered the basic recipe, don’t be afraid to get creative! This easy shrimp fettuccine is a fantastic base for all sorts of delicious additions. Here are a few ideas to shake things up:
- Veggie Boost: Wilt in a few handfuls of fresh spinach or baby kale during the last minute of cooking for added nutrients and color. Sautéed mushrooms or sun-dried tomatoes also add great depth.
- Herb Garden: While parsley is classic, try adding fresh basil, chives, or even a touch of dill for a different flavor profile. A sprinkle of fresh oregano can give it a more Mediterranean feel.
- Spice It Up: If you love a little heat, increase the red pepper flakes or add a pinch of cayenne pepper to the shrimp seasoning. A drizzle of your favorite hot sauce at the end is also an option.
- Gluten-Free Option: Easily make this a gluten-free meal by swapping the fettuccine for your favorite gluten-free pasta. Rice or lentil-based pastas work wonderfully and absorb the sauce just as well.
One Pan Shrimp Fettuccine: Amazing Garlic Butter
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This is a restaurant-quality one pan shrimp fettuccine alfredo recipe that is easy to make and perfect for weeknight dinners. It features perfectly cooked shrimp, silky fettuccine, and a creamy, garlicky alfredo sauce, all in a single pan.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced (for shrimp)
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Juice of 1/2 lemon
- 12 oz fettuccine pasta
- 4 cups chicken broth (low sodium)
- 2 cups heavy cream
- 4 tbsp butter
- 4 cloves garlic, minced (for sauce)
- 1 cup freshly grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 2 tbsp fresh parsley, chopped
- White pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt, pepper, paprika, and red pepper flakes. Sear shrimp for 2-3 minutes per side until pink. Add minced garlic for the last minute. Squeeze lemon juice over shrimp, then transfer to a plate.
- In the same skillet, bring chicken broth to a boil. Add fettuccine, ensuring it’s mostly submerged. Cook according to package directions until al dente, stirring occasionally, until most liquid is absorbed.
- Lower heat to medium-low. Add heavy cream, butter, minced garlic, and cream cheese. Stir until cream cheese melts and sauce is creamy. Gradually add Parmesan cheese, stirring until melted and silky. Adjust consistency with pasta water or broth if needed.
- Add cooked shrimp back to the pan with accumulated juices. Toss gently to coat shrimp in sauce.
- Taste and season with salt, white pepper, and fresh parsley.
- Serve immediately, topping with extra Parmesan, fresh cracked pepper, and lemon wedges.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add spinach, mushrooms, or sun-dried tomatoes in the last few minutes for a veggie boost.
- If using pre-cooked shrimp, add them at the very end to heat through.
- Leftovers can be stored in the fridge for 2-3 days and reheated gently with added liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pan
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 8g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg
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About the Author
Jannet Lisa is a certified culinary professional with over 10 years of experience in recipe development and food styling. She has worked with major food brands and her recipes have been featured in various culinary publications.
500+ Recipes Created Culinary Arts Graduate Recipe Tested & Verified
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