If you are looking for a luscious, comforting dish that combines the fresh crunch of green broccoli with tender, juicy shrimp enveloped in a rich, creamy sauce, then this Broccoli Shrimp Alfredo Recipe is your new go-to. Imagine twirling perfectly cooked fettuccine coated with an indulgent Parmesan Alfredo sauce that has just the right amount of garlic warmth, finished off with a pop of color and nutrition from bright broccoli florets. It’s a meal that feels fancy but comes together with simple ingredients and straightforward steps, making it ideal for impressing dinner guests or just treating yourself on any weeknight.
Ingredients You’ll Need
Every ingredient in this Broccoli Shrimp Alfredo Recipe has a purpose, from bringing bold flavor to adding texture and that irresistibly creamy element. Here’s a thoughtful line-up you’ll love to work with:
- 12 oz fettuccine pasta: The perfect wide noodle to hold onto creamy Alfredo sauce in every bite.
- 1 lb large shrimp (peeled and deveined): Adds tender, protein-rich seafood flavor that pairs beautifully with Alfredo.
- 2 cups fresh broccoli florets: Brings a fresh crunch and vibrant color, plus a nutritious boost to balance richness.
- 2 tablespoons olive oil: Used to sauté shrimp gently, imparting a subtle fruity undertone.
- 3 cloves garlic (minced): Builds that fragrant, essential base for the sauce.
- 2 tablespoons butter: Adds velvety smoothness and richness right at the start of the sauce.
- 1 ½ cups heavy cream: The heart of the Alfredo sauce, delivering that signature creaminess.
- 1 cup grated Parmesan cheese: Melts into the sauce for that sharp, nutty depth that makes Alfredo so irresistible.
- ½ teaspoon salt: Enhances all the flavors without overpowering them.
- ¼ teaspoon black pepper: Adds a gentle, warming spice note.
- ¼ teaspoon crushed red pepper flakes (optional): For a subtle kick that wakes up the dish beautifully.
- ¼ cup chopped parsley (for garnish): A fresh, herbal finish that brightens everything up just before serving.
How to Make Broccoli Shrimp Alfredo Recipe
Step 1: Cook the pasta and broccoli
Start by bringing a large pot of salted water to a boil. Adding salt here is crucial because it seasons the pasta from within. Once boiling, cook the fettuccine according to the package directions until just al dente for that perfect bite. In the last two minutes, toss in the broccoli florets so they cook gently alongside the pasta, keeping their vibrant green and crisp-tender texture. Drain both together and set aside, allowing the pasta and broccoli to soak a little while you prepare your sauce.
Step 2: Sauté the shrimp
Heat the olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and opaque. This step is quick but critical to keep the shrimp tender and succulent without turning rubbery. Once done, remove the shrimp from the skillet and set them aside to rest. That flavorful oil will be the base of your Alfredo sauce, so don’t clean the pan!
Step 3: Make the Alfredo sauce
Into the same skillet, melt the butter and add the minced garlic. Sauté just for about a minute until the garlic releases its intoxicating aroma, being careful not to burn it. Then, pour in the heavy cream and allow it to gently simmer—this step will reduce the cream slightly, making your sauce luxuriously thick. Stir in the grated Parmesan cheese alongside salt, black pepper, and an optional pinch of crushed red pepper flakes for a subtle heat. Continue cooking for a few minutes until the sauce is smooth and creamy, clinging perfectly to your spoon.
Step 4: Combine everything
Return the cooked shrimp, pasta, and broccoli to the skillet. Toss gently but thoroughly so every strand of fettuccine and every floret gets coated with that dreamy Alfredo sauce. Let everything heat through together for a minute or two, so the flavors meld and the dish steams lightly. Just before serving, sprinkle with freshly chopped parsley to add a fresh burst of color and aroma that contrasts beautifully with the creamy sauce.
How to Serve Broccoli Shrimp Alfredo Recipe
Garnishes
A simple sprinkle of freshly chopped parsley is the classic, but you can also add a zest of lemon or extra Parmesan shavings for an elegant touch that your guests will appreciate. A few red pepper flakes on top also add a delightful visual contrast and a hint of heat.
Side Dishes
This Broccoli Shrimp Alfredo Recipe is hearty enough on its own but pairs wonderfully with light sides like a crisp green salad with a tangy vinaigrette or some crusty garlic bread to mop up any leftover sauce. Roasted cherry tomatoes or sautéed mushrooms can also complement the creamy flavors nicely.
Creative Ways to Present
Serve the dish in shallow white bowls for an elegant, restaurant-style presentation that showcases the colors and textures vividly. For a fun twist, consider plating the pasta in individual serving nests garnished with parsley sprigs and a lemon wedge on the side for a pop of brightness and freshness.
Make Ahead and Storage
Storing Leftovers
After enjoying your Broccoli Shrimp Alfredo Recipe, store any leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to two days, making for an easy next-day meal. Keep in mind that the sauce will thicken when chilled, so a little stirring and gentle reheating will bring back its silky texture.
Freezing
To freeze, separate the shrimp from the pasta and sauce if possible, as shrimp can become rubbery if frozen with sauce. Store pasta and sauce together in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating slowly on the stovetop to maintain texture and flavor.
Reheating
Reheat your leftovers over low heat on the stove or in the microwave with a splash of milk or cream to loosen the sauce. Stir gently to evenly warm everything without breaking down the delicate shrimp or overcooking the broccoli. Avoid high heat to keep the Alfredo sauce from separating.
FAQs
Can I use frozen shrimp and broccoli for this recipe?
Absolutely! Just thaw the shrimp and broccoli completely and drain well before cooking. Frozen shrimp can cook a little faster, so keep an eye on them to avoid overcooking.
Is there a lighter option for the Alfredo sauce?
Yes, you can substitute half-and-half for the heavy cream to reduce fat while keeping creaminess. The sauce will be less rich but still delicious, especially with a little extra Parmesan.
Can I prepare any parts of the Broccoli Shrimp Alfredo Recipe ahead of time?
You can wash and chop broccoli, peel and devein shrimp in advance to save time. The pasta and sauce are best made fresh, but leftovers store well as described.
What’s the best pasta type to use for this recipe?
Fettuccine is the traditional choice and holds the Alfredo sauce beautifully, but other wide noodles like linguine or pappardelle would work nicely as well.
How can I add more flavor to the shrimp?
Marinate the shrimp briefly in garlic, lemon juice, and a pinch of salt before cooking for an extra burst of brightness and depth that complements the creamy sauce perfectly.
Final Thoughts
This Broccoli Shrimp Alfredo Recipe is one of those magical dishes that feels both indulgent and wholesome, blending creamy, garlicky sauce with fresh broccoli and tender shrimp in a way that’s incredibly satisfying. It’s easy enough to whip up on a busy night yet special enough to serve when you want to impress. Give it a try—you just might find a new favorite that becomes a staple in your kitchen!
Print
Broccoli Shrimp Alfredo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Broccoli Shrimp Alfredo is a creamy and comforting Italian-American dish featuring tender fettuccine pasta tossed with succulent sautéed shrimp and fresh broccoli florets in a rich Parmesan cream sauce. Perfect for a quick weeknight dinner, this recipe balances flavorful seafood with vibrant vegetables for a satisfying meal.
Ingredients
pasta and veggies
- 12 oz fettuccine pasta
- 2 cups fresh broccoli florets
seafood
- 1 lb large shrimp, peeled and deveined
sauce and seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
garnish
- ¼ cup chopped parsley
Instructions
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. In the last 2 minutes of cooking, add the fresh broccoli florets to the boiling water with the pasta. Drain both together and set aside.
- Sauté Shrimp: Heat olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp, cooking 2–3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside to prevent overcooking.
- Prepare Alfredo Sauce: In the same skillet, melt the butter and add minced garlic. Cook for about 1 minute until fragrant. Pour in the heavy cream, bringing it to a gentle simmer. Stir in Parmesan cheese, salt, black pepper, and optional crushed red pepper flakes. Let the sauce thicken for 2–3 minutes while stirring frequently.
- Combine Ingredients: Return the cooked shrimp, drained pasta, and broccoli to the skillet. Toss everything together thoroughly to coat with the creamy Alfredo sauce. Continue cooking for an additional 1–2 minutes until heated through.
- Garnish and Serve: Sprinkle chopped parsley over the top for a fresh burst of flavor and color. Serve immediately while warm.
Notes
- Use frozen broccoli if fresh is not available; thaw and drain well before using.
- For a lighter sauce, substitute half-and-half for the heavy cream.
- Add a squeeze of lemon juice before serving to brighten the flavors.
