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

Before you start

Before heating the skillet, prepare all ingredients to ensure a smooth cooking process. Peel, devein, and thoroughly dry the shrimp with paper towels, then season them lightly.

Grate the parmesan cheese from a fresh block and chop the fresh parsley. Cook the fettuccine pasta to al dente, drain it, and keep it warm nearby. Having everything measured and ready prevents the sauce from overcooking or separation.

Instructions

Boiling the Fettuccine

1. 1Boil the Fettuccine
   Cook the fettuccine pasta in a large pot of boiling salted water according to package directions until al dente. Drain the pasta, reserving a half cup of the starchy pasta water, and set aside.
   Look for The pasta should be tender but still have a slight bite in the center.
   Tip Always salt the pasta water generously to flavor the noodles from within.

The fettuccine should be cooked until it is just al dente, meaning it still has a slight bite in the center. The boiling water will smell lightly salted, and the pasta strands should be flexible but not mushy.

Be sure to reserve some of the starchy cooking water before draining the pasta, as this liquid is incredibly useful for adjusting the final sauce consistency.

Searing the Shrimp

2. 2Sear the Shrimp
   Melt two tablespoons of butter in a large skillet over medium-high heat. Add the seasoned shrimp to the skillet in a single layer and sear for 2 to 3 minutes per side until they turn pink and opaque. Ensure the shrimp reach a safe internal temperature of 145°F (63°C), then transfer them to a plate.
   Look for The shrimp should turn a bright pink color and curl slightly.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Avoid crowding the skillet so the shrimp sear beautifully instead of steaming.

The shrimp will sizzle loudly as they hit the hot butter, releasing a sweet, savory aroma. Watch for them to curl slightly into a loose C-shape and turn a bright, glistening pink. They should feel firm to the touch but not rubbery, indicating they have reached their safe internal temperature of 145°F (63°C) and are ready to be removed.

Assembling the Creamy Alfredo

3. 3Simmer the Cream
   In the same skillet over medium heat, melt the remaining butter and pour in the heavy cream. Bring the mixture to a gentle simmer, stirring constantly to scrape up any browned bits from the bottom of the pan.
   Look for The cream should bubble gently and begin to thicken slightly.
   Tip Scraping the pan incorporates the delicious caramelized shrimp juices into the sauce.
4. 4Melt the Cheese
   Reduce the heat to low and gradually whisk in the freshly grated parmesan cheese until it is completely melted and the sauce becomes smooth and velvety. Toss the cooked fettuccine directly into the skillet to coat the pasta evenly with the sauce.
   Look for The cheese should blend seamlessly into the cream without clumping.
   Tip If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
5. 5Combine and Garnish
   Fold the seared shrimp back into the skillet with the pasta. Garnish the dish with freshly cracked black pepper and chopped fresh parsley before serving immediately.
   Look for The shrimp should be warmed through and the parsley evenly distributed.
   Tip Serve immediately as the cream sauce will continue to thicken as it sits.

The sauce will transform into a rich, bubbling, ivory-colored liquid that coats the back of a spoon. When the parmesan is whisked in, the cheese should melt completely, creating a seamless, velvety emulsion. Once tossed, every strand of fettuccine will be thoroughly coated in the glossy sauce, with the pink shrimp scattered beautifully throughout the skillet.

Common mistakes

A common mistake is cooking the cream sauce over heat that is too high, which can cause the dairy to split or curdle. Always reduce the heat to low before adding the grated parmesan cheese, and whisk continuously until it is fully integrated.

Another error is overcooking the shrimp, making them tough and rubbery; keep a close eye on the skillet and remove them as soon as they turn pink.

How to tell it’s done

The dish is fully ready when the pasta is tender, the sauce has thickened to a silky, coat-the-spoon consistency, and the shrimp are heated through.

The shrimp must reach an internal temperature of 145°F (63°C) to be safe for consumption. Serve the pasta immediately while it is piping hot, as the cream sauce will continue to thicken and tighten up as it cools.

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