Ingredients:
- 12 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese (optional, for extra creaminess)
- Salt and pepper, to taste
- 1/4 tsp crushed red pepper flakes (optional, for a bit of heat)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving, optional)
Instructions:
- Cook the Shrimp:
- Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat.
- Season the shrimp with salt and pepper, then add them to the hot pan. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
- Remove the shrimp from the pan and set them aside.
- Prepare the Alfredo Sauce:
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Cook the Pasta:
- Add the uncooked fettuccine to the skillet with the cream mixture. Stir occasionally to prevent sticking. Let it cook for about 10-12 minutes, or until the pasta is tender and has absorbed most of the liquid. If the mixture gets too thick, add a little extra chicken broth or water as needed.
- Finish the Sauce:
- Once the pasta is cooked, reduce the heat to low and stir in the grated Parmesan cheese and mozzarella (if using). Keep stirring until the cheese has melted and the sauce becomes smooth and creamy.
- Add the Shrimp:
- Return the cooked shrimp to the pan, tossing them gently with the pasta and sauce to combine.
- Season and Serve:
- Taste and adjust the seasoning with additional salt, pepper, or crushed red pepper flakes if desired.
- Garnish with fresh parsley and serve with lemon wedges on the side for a burst of freshness.
This One Pan Shrimp Fettuccine Alfredo is a creamy, indulgent dish that’s simple to make and requires minimal cleanup—perfect for a weeknight dinner!