Ingredients
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1 lb large shrimp, peeled & deveined
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12 oz fettuccine (broken in half if needed)
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2 tbsp olive oil
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2 tbsp butter
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4 cloves garlic, minced
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2½ cups chicken broth
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1 cup heavy cream
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¾ cup freshly grated Parmesan
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½ tsp salt
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¼ tsp black pepper
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Optional: pinch nutmeg or red pepper flakes
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Fresh parsley, chopped
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Lemon wedges (optional)
Instructions
1. Season & Sear Shrimp
Season shrimp lightly with salt and pepper.
Heat olive oil in a large deep skillet over medium-high heat.
Sear shrimp 1–2 minutes per side until just pink.
Remove and set aside.
2. Build the Sauce Base
In the same pan, melt butter.
Add garlic and sauté 30 seconds (don’t brown).
Pour in chicken broth and bring to a simmer.
3. Cook the Pasta (One Pan!)
Add fettuccine to the pan, pressing it into the liquid.
Simmer uncovered 10–12 minutes, stirring occasionally, until pasta is al dente and liquid reduces.
4. Make It Alfredo
Lower heat. Stir in heavy cream and Parmesan.
Simmer gently until sauce thickens (2–3 minutes).
Add nutmeg or red pepper flakes if using.
5. Finish
Return shrimp to the pan and toss gently to coat.
Cook 1–2 minutes until shrimp is warmed through.
Serve
Garnish with parsley and extra Parmesan.
Serve immediately with garlic bread or a crisp green salad.
Tips for Success
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Use freshly grated Parmesan — pre-shredded won’t melt smoothly.
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Don’t overcook shrimp — they finish in the sauce.
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If sauce thickens too much, add a splash of broth or cream.
