How long does it take to make One Pan Shrimp Fettuccine: Amazing Garlic Butter?

Most versions of One Pan Shrimp Fettuccine: Amazing Garlic Butter take between 20-45 minutes depending on the cooking method. The preparation usually takes 10-15 minutes, with the remaining time for cooking.

Can I make One Pan Shrimp Fettuccine: Amazing Garlic Butter ahead of time?

Yes! One Pan Shrimp Fettuccine: Amazing Garlic Butter can be prepared in advance and stored in an airtight container in the refrigerator for 3-4 days. Reheat gently before serving for best results.

What can I substitute if I don't have all ingredients?

There are many flexible substitutions you can make. Check the recipe notes section above for specific ingredient swaps that work well with this dish.

Is One Pan Shrimp Fettuccine: Amazing Garlic Butter freezer-friendly?

Many versions of this recipe freeze well for up to 3 months. Allow to cool completely before freezing in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

One Pan Shrimp Fettuccine: Amazing Garlic Butter

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

Scale

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

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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