Instructions:
Prep the Shrimp and Pasta:
Season the shrimp with salt and pepper to taste. Set aside.
Have your fettuccine pasta ready. If it’s very long, you might want to break it in half to fit the pan better, though this is optional.
Cook the Shrimp:
Heat the olive oil in a large, deep skillet or a wide, shallow pot over medium-high heat.
Add the shrimp to the pan in a single layer. Cook for about 1-2 minutes on each side, or until the shrimp are pink and opaque. Remove the shrimp from the pan and set them aside.
Sauté Garlic and Add Liquids:
In the same pan, add a bit more olive oil if needed and sauté the minced garlic for about 30 seconds, or until fragrant.
Pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a simmer.
Cook the Pasta:
Add the fettuccine to the pan, making sure it’s submerged in the liquid as much as possible. You may need to push it down gently or stir after a few minutes to ensure it cooks evenly.
Let the pasta cook according to the package instructions, usually about 8-10 minutes, stirring occasionally to prevent sticking. The liquid should reduce somewhat and begin to thicken.
Combine and Finish:
Once the pasta is al dente, reduce the heat to low. Add the grated Parmesan cheese and butter, stirring until the cheese is melted and the sauce is creamy.
Return the cooked shrimp to the pan, tossing gently to combine and warm through.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve:
Serve the shrimp fettuccine Alfredo hot, garnished with chopped parsley and extra grated Parmesan cheese on top.
Enjoy your delicious, creamy, and comforting one-pan shrimp fettuccine Alfredo! This dish pairs wonderfully with a side of garlic bread and a fresh green salad for a complete meal.
