This lovely One-Pan Shrimp Fettuccine Alfredo is an easy peasy dish you can make in a breeze – not fussy, undeniably delicious, and full of flavor. The greatest comfort food and an excellent addition to your weeknight menu. I am certain that your family will dig this, especially if they love shrimp as I do. This loaded one-pan meal has everything good life can offer – shrimps, pasta, cheese, and butter. I promise this is worth it. To die for and to keep.
INGREDIENTS
3 tablespoons unsalted butter divided
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16 ounces large shrimp peeled, deveined, and tails removed
2 cloves garlic minced
2 cups chicken broth
1 cup milk
8 ounces fettuccine noodles dry
1 cup parmesan cheese grated
1/2 cup heavy cream
1/4 teaspoon pepper
pinch nutmeg
parsley as a garnish
HOW TO MAKE ONE-PAN SHRIMP FETTUCCINE ALFREDO
Step 1: Heat two tablespoons of butter in a skillet over medium heat. Sautee the shrimp and cook for about a minute or two on each side or until opaque.
Step 2: Place the cooked shrimp to a plate or bowl. Don’t forget to cover the shrimps to keep them warm.
Step 3: Into the same pan, add the rest of the butter, then, the minced garlic. Sautee and cook for just 30 seconds for the garlic not to burn.
Step 4: Pour in the chicken broth, milk, then add in the fettuccine noodles. To separate the noodles, stir, then, cover and let the liquid boil. Adjust the heat to low and simmer for about 11 minutes or until al dente.
Step 5: When halfway through, stir again the noodles to separate. Uncover. At this point, most of the liquid should be absorbed by the noodles.
Step 6: Then, add in the heavy cream, parmesan cheese, pepper, and nutmeg. Continuously stir until the cheese has melted before stirring in the shrimp.
Step 7: Take the pan out of the heat and allow the sauce to thicken for at least 5 minutes.
Step 8: Before serving, garnish with parsley. Enjoy!
Ingredients
- 3 tablespoons unsalted butter divided
- 16 ounces large shrimp peeled, deveined, and tails removed
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup milk
- 8 ounces fettuccine noodles dry
- 1 cup parmesan cheese grated
- 1/2 cup heavy cream
- 1/4 teaspoon pepper
- pinch nutmeg
- parsley as a garnish
Instructions
Step 1: Heat two tablespoons of butter in a skillet over medium heat. Sautee the shrimp and cook for about a minute or two on each side or until opaque.
Step 2: Place the cooked shrimp to a plate or bowl. Don't forget to cover the shrimps to keep them warm.
Step 3: Into the same pan, add the rest of the butter, then, the minced garlic. Sautee and cook for just 30 seconds for the garlic not to burn.
Step 4: Pour in the chicken broth, milk, then add in the fettuccine noodles. To separate the noodles, stir, then, cover and let the liquid boil. Adjust the heat to low and simmer for about 11 minutes or until al dente.
Step 5: When halfway through, stir again the noodles to separate. Uncover. At this point, most of the liquid should be absorbed by the noodles.
Step 6: Then, add in the heavy cream, parmesan cheese, pepper, and nutmeg. Continuously stir until the cheese has melted before stirring in the shrimp.
Step 7: Take the pan out of the heat and allow the sauce to thicken for at least 5 minutes.
Step 8: Before serving, garnish with parsley. Enjoy!
