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Creamy Shrimp & Broccoli Alfredo

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This Creamy Shrimp & Broccoli Alfredo is a comforting pasta dish made with tender fettuccine, juicy shrimp, fresh broccoli, and a rich Parmesan cream sauce. Perfect for a quick weeknight dinner or an indulgent weekend meal.

Ingredients

Scale
  • 12 oz fettuccine (or your favorite pasta)
  • 1 lb large shrimp, peeled & deveined
  • 2 cups broccoli florets
  • 2 tablespoons olive oil or butter
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. In the last 2–3 minutes of cooking, add the broccoli florets to the boiling pasta water. Drain, reserving 1/2 cup of pasta water, and set aside.
  2. In a large skillet, heat olive oil or butter over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove from skillet and set aside.
  3. In the same skillet, lower heat to medium and add garlic. Sauté for 30 seconds until fragrant. Pour in heavy cream, stirring gently, and let it simmer for 2–3 minutes. Slowly whisk in Parmesan cheese until melted and creamy. Season with salt, pepper, and optional red pepper flakes.
  4. Add the cooked pasta, broccoli, and shrimp to the skillet. Toss until everything is coated in the sauce. If the sauce is too thick, stir in a splash of reserved pasta water until desired consistency is reached.
  5. Transfer to plates or a serving bowl. Garnish with fresh parsley and extra Parmesan. Serve immediately.

Notes

  • Use freshly grated Parmesan for the smoothest sauce.
  • For extra flavor, add a squeeze of lemon juice before serving.
  • Replace shrimp with chicken or scallops for a variation.
  • This dish is best served immediately as the sauce thickens upon standing.

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