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
Scale
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.
