Easy One-Pot Shrimp Alfredo
Our Easy One-Pot Shrimp Alfredo is a rich and creamy pasta dish that comes together in just 20 minutes, making it perfect for a quick and satisfying meal. This recipe features tender shrimp, a velvety Parmesan cream sauce, and fettuccine pasta cooked directly in broth for extra flavor. A touch of white wine vinegar adds brightness, while fresh parsley and lemon juice enhance the dish with a fresh, zesty finish.
Prep Time
20 min
Total Time
20 min
Servings
6
Ingredients
Pantry
2 15-oz cans Broth
1 lb Fettuccine Pasta
1 Lemon
2 tbs White Wine Vinegar
Fridge and Freezer
¼ cup Butter
1 tbs minced Garlic
1 lb Cooked Peeled Shrimp, thawed
1 cup Cream
½ cup Parmesan
1 bunch Parsley
1 lb Frozen Broccoli
Directions
Wash hands with soap and water. Wash and dry the produce. Halve the lemon and chop the parsley.
In a large pot, heat 2 tbs butter over medium-high heat. Add both cans of broth and 3 cups of water to the pot; bring to a boil over high heat. Add the pasta and cook, stirring occasionally so it doesn’t stick, until the liquid is almost absorbed. DO NOT DRAIN!
Meanwhile, heat the remaining 2 tbs butter in a large skillet over medium-high heat.
Add the garlic and cook until fragrant, about 30 seconds (be careful not to burn the garlic!). Add the shrimp and heat through. Add the vinegar and cook until almost gone.
Add the cream and parmesan to the shrimp. Heat through, then season with salt and pepper.
Add the shrimp to the pot of cooked pasta. Turn the heat on the pasta to low. Squeeze the lemon juice into the pot and stir well until the sauce is slightly thickened, then remove from heat.
Prepare the broccoli according to package instructions.
Serve pasta garnished with parsley, with broccoli on the side. This recipe makes 6 servings. Refrigerate leftovers within 2 hours.
*Substitute gluten-free pasta to make this recipe gluten-free.