Creamy Shrimp Fettuccine Alfredo in One Pan Step-by-step instructions

Before you start

Before you begin, ensure all your ingredients are measured and ready to go. Grate the parmesan cheese finely so it melts evenly into the pasta. Peel and devein the shrimp, then pat them dry with paper towels to ensure they sear properly rather than steaming in the pan.

Bring a large pot of salted water to a boil for the fettuccine. Have your tongs and a colander ready to transfer the pasta quickly once it reaches the al dente stage.

Instructions

Searing the shrimp

1. 1Sear the shrimp
   Heat a large skillet over medium-high heat. Add the shrimp in a single layer and sear until opaque and pink. Ensure the shrimp reach an internal temperature of 145°F (63°C). Remove the shrimp from the pan and set aside on a plate.
   Look for Shrimp should be pink and opaque throughout.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcrowd the pan to ensure a good sear.

The shrimp should be vibrant pink and opaque throughout. Check that they are cooked through to 145°F (63°C) and have developed a light golden sear. Once they reach this stage, remove them from the pan immediately to prevent overcooking while you prepare the sauce. The pan should have some golden brown bits at the bottom, which will add a wonderful depth of flavor to the Alfredo base you are about to create.

Building the Alfredo sauce

2. 2Prepare the sauce
   In the same skillet, incorporate the grated parmesan cheese while tossing the cooked pasta. The residual heat and starch will help create a creamy, glossy sauce that coats the fettuccine perfectly.
   Look for The sauce should coat the back of a spoon.
   Tip Use freshly grated parmesan for a smoother melt.

The sauce should be simmering gently, with the cheese fully incorporated. As you stir in the parmesan, the mixture will transform into a rich, velvety, and glossy sauce.

Check that the cheese has completely melted and there are no lumps remaining. The consistency should be thick enough to coat the back of a spoon. If the sauce looks too thin, continue to whisk over low heat until it reaches the right thickness.

Tossing the pasta

3. 3Combine and serve
   Fold the seared shrimp back into the pan with the pasta and sauce. Toss well to coat every strand thoroughly. Garnish with fresh chopped parsley and serve immediately while hot.
   Look for Pasta should be completely coated and glossy.
   Tip If the sauce gets too thick, add a splash of pasta water.

The fettuccine should be fully coated in the creamy sauce, appearing glossy and uniform. When you fold the shrimp back in, everything should be warmed through.

The final dish should smell rich and savory, with the fresh parsley adding a bright pop of color and flavor. Check that the pasta is evenly distributed with the shrimp and that the sauce is clinging to every strand before serving it immediately on warm plates.

Common mistakes

A common mistake is using pre-grated parmesan, which prevents the sauce from becoming perfectly smooth. Another error is overcooking the shrimp, which results in a tough texture.

Ensure you do not add the cheese to a boiling sauce, as high heat can cause the fat to separate. Finally, do not rinse your pasta after draining it; the residual starch is necessary for helping the sauce adhere to the noodles, creating that perfect, creamy coating.

How to tell it’s done

The shrimp are done when they are opaque, firm, and have reached an internal temperature of 145°F (63°C). Avoid overcooking them, as they can become rubbery. The Alfredo sauce is ready when it is thick enough to coat the back of a spoon without running off. The pasta should be cooked until al dente, meaning it has a slight bite to it, as it will continue to soften slightly when tossed in the hot sauce.

• Shellfish: 145°F (63°C) in the thickest part