One-Skillet Shrimp Alfredo Ribbons

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One-Skillet Shrimp Alfredo Ribbons

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins Servings: 4-6

Ingredients

  • 1 lb. Large shrimp (pink crustaceans), peeled and deveined

  • 10 oz. Fettuccine or Pappardelle (wide, flat wheat ribbons)

  • 2 cups Chicken broth (savory clear liquid stock)

  • 1 ½ cups Whole milk (full-fat dairy)

  • ½ cup Heavy cream (high-fat pouring liquid)

  • 3 cloves Garlic, minced (pressed pungent cloves)

  • ¾ cup Parmesan cheese, freshly grated (aged hard Italian curd)

  • 2 tbsp Unsalted butter (clarified dairy fat)

  • 1 tbsp Olive oil (cold-pressed fruit oil)

  • 1/8 tsp Ground nutmeg (ground tropical seed)

  • Salt and black pepper to taste

Instructions

  1. Sear the Shrimp: Heat the olive oil and 1 tablespoon of butter in a large, deep skillet over medium-high heat. Season shrimp with salt and pepper. Add them to the pan and sear for about 1–2 minutes per side until they turn pink and form a “C” shape. Remove immediately and set aside on a plate.

  2. Sauté Aromatics: Reduce heat to medium. Add the remaining tablespoon of butter and the minced garlic. Sauté for 1 minute until fragrant (don’t let the garlic brown!).

  3. Build the Base: Pour in the chicken broth and the milk. Increase the heat slightly to bring the liquid to a gentle simmer.

  4. Cook the Pasta: Add the dry pasta ribbons directly into the skillet. Use tongs to submerge them as they soften. Cover and simmer, stirring occasionally to prevent sticking, for about 8–10 minutes (or until the pasta is al dente and most of the liquid is absorbed).

  5. Finish the Sauce: Stir in the heavy cream, the grated Parmesan cheese, and the pinch of nutmeg. Stir constantly over low heat until the cheese is melted and the sauce is velvety and thick.

  6. Combine & Serve: Fold the cooked shrimp (and any juices from the plate) back into the skillet. Toss gently for 1 minute just to warm them through. Season with extra salt or pepper if needed and serve immediately.

A Quick Tip for Success

Since you mentioned using “aged hard Italian curd” (Parmesan), definitely stick to your own FAQ advice and grate it fresh. The pre-shredded stuff in the green can or the bags won’t give you that silky restaurant finish you’re after!

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