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.
