One Pan Shrimp Fettuccine Alfredo
Shrimp fettuccine Alfredo made in one skillet: the pasta simmers in broth and milk, then heavy cream and Parmesan make the sauce.
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Ingredients
- 1 pound shrimp peeled and deveined; tails on or off
- 1 tablespoon olive oil
- 8 ounces fettuccine
- 2 tablespoons butter unsalted
- 2 teaspoons garlic minced
- 2 cups chicken broth
- 1/2 cup whole milk
- 1 1/2 cups heavy whipping cream
- 1 cup Parmesan cheese
- salt to taste
- black pepper to taste
- 1 pinch nutmeg
- fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the shrimp, salt and pepper. Cook until the shrimp are done and reach 145°F on a food thermometer, then transfer them to a plate.
- In the same skillet, add the butter and minced garlic. Sauté for 30 seconds. Add the chicken broth and whole milk, and whisk to combine.
- Place the fettuccine in the skillet and cover. Simmer until the noodles are cooked to your liking.
- Remove the lid and reduce the heat to medium. Add the heavy whipping cream and cook until the sauce thickens.
- Stir in the Parmesan and nutmeg. Add more salt and pepper to taste, if desired. Return the shrimp to the skillet and toss with the noodles and sauce. Garnish with chopped parsley.
Notes
The pasta has no fixed simmer time; cook until the noodles are tender to your liking. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 826kcalCarbohydrates: 52.1gProtein: 42.6gFat: 50.8gSodium: 904mgFiber: 1.9gSugar: 6g