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Ultimate One-Pan Shrimp Fettuccine Alfredo
This recipe is designed for a large, deep skillet or a wide saucepan (at least 12 inches in diameter).
Ingredients
· 12 oz (340g) fettuccine pasta
· 1 lb (450g) large shrimp, peeled and deveined (thawed if frozen)
· 4 cups low-sodium chicken broth (or vegetable broth)
· 1 cup heavy cream (or half-and-half for a lighter version)
· 4 cloves garlic, minced
· 3 tbsp unsalted butter
· 1 cup freshly grated Parmesan cheese (plus more for serving)
· ½ tsp black pepper
· ½ tsp salt (adjust to taste)
· ¼ tsp red pepper flakes (optional, for heat)
· 2 tbsp olive oil
· Fresh parsley, chopped (for garnish)
Instructions
Sear the Shrimp: Pat shrimp dry with paper towels and season lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Do not cook through completely. Remove shrimp and set aside.
Sauté Aromatics: In the same skillet, reduce heat to medium. Add butter. Once melted, add minced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
Build the Sauce: Pour in chicken broth and heavy cream. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add uncooked fettuccine noodles, submerging them as much as possible.
Cook the Pasta: Bring liquid to a simmer, then reduce heat to maintain a gentle simmer. Cook for 12-15 minutes, stirring frequently with tongs to prevent sticking and ensure even cooking. The pasta will absorb the liquid and the sauce will thicken.
Finish the Sauce: Once pasta is al dente and most liquid is absorbed, reduce heat to low. Stir in grated Parmesan and black pepper until the cheese is melted and the sauce is creamy.
Return Shrimp: Add the partially cooked shrimp back into the skillet along with any accumulated juices. Stir gently and heat for 1-2 minutes until shrimp are fully cooked.
Serve Immediately: Garnish with fresh parsley and extra Parmesan. Taste and adjust seasoning if needed.
Pro Tips for Success
· Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
· Don’t Overcook Shrimp: Removing them early prevents rubberiness when reheated in the sauce.
· Stir Frequently: Prevents pasta from sticking and ensures even cooking.
· Broth vs. Water: Using broth adds significant flavor to the pasta itself.
· Cream Substitutes: For a lighter version, use half-and-half or whole milk (note: sauce will be thinner).
Common Variations
· Add Vegetables: Stir in 2 cups of fresh spinach or 1 cup of frozen peas during the last 2 minutes of cooking.
· Protein Options: Substitute shrimp with grilled chicken, scallops, or omit for a vegetarian version.
· Creamy Tomato Twist: Add 2 tbsp tomato paste with the garlic for a rosé sauce.
Troubleshooting
· Sauce Too Thin: Simmer uncovered for a few more minutes to reduce.
· Sauce Too Thick: Add a splash of broth or cream to reach desired consistency.
· Pasta Not Cooked: Add ¼ cup more broth and continue simmering until tender.
This one-pan method simplifies cleanup while delivering a rich, restaurant-quality dish. For best results, serve immediately as the pasta will continue to absorb sauce over time. Enjoy!