Shrimp and Broccoli Alfredo

Creamy, Dreamy Shrimp and Broccoli Alfredo

If there’s one dish that says “indulgent comfort” with minimal effort, it’s Shrimp and Broccoli Alfredo. Rich, buttery Alfredo sauce hugs every strand of pasta, while plump shrimp and crisp-tender broccoli add protein and freshness. It’s creamy, satisfying, and comes together in less than 30 minutes.

Think of it as your weeknight secret weapon—quick enough for busy evenings but elegant enough for date night or dinner guests. The flavors are luxurious, but the technique is simple, making it the perfect balance of easy and elevated.

Even better? Everything cooks in stages in just a couple of pans. With pantry staples and a bag of shrimp in the freezer, you’re never far from restaurant-quality pasta at home.

Once you try this version—made with real cream, fresh Parmesan, and just the right punch of garlic—you may never order it from a restaurant again.

What Is Shrimp and Broccoli Alfredo?

Shrimp and Broccoli Alfredo is a creamy pasta dish rooted in Italian-American cooking. Inspired by the classic fettuccine Alfredo, this version adds sautéed shrimp and lightly cooked broccoli for a balanced, one-bowl meal.

Traditionally, Alfredo sauce is just butter and Parmesan. In the American version, we enhance it with cream and garlic to create a silkier, richer sauce that coats pasta beautifully. Pair that with the sweetness of shrimp and the bite of broccoli, and you’ve got a well-rounded dish that checks every box: protein, veggie, and carbs.

You’ll commonly see this served with fettuccine, linguine, or even penne, making it easy to customize based on what you have on hand. It’s great for weeknights, but honestly feels like something you’d pay top dollar for at a restaurant—except you made it yourself in under half an hour.

Key Ingredients & Why They Matter

This dish shines because of its simplicity. But each ingredient plays an important role in the final flavor and texture. Here’s what to look for:

Shrimp

• Size: Use medium-large shrimp (around 21/25 count). Smaller shrimp can overcook too quickly.

• Fresh vs Frozen: Frozen shrimp is convenient and just as good—just thaw and pat dry before cooking.

• Peeled & Deveined: Saves time. You can leave tails on for a prettier presentation or remove for easier eating.

Broccoli

• Fresh is best for texture and flavor, but frozen works in a pinch.

• Cut into small, uniform florets so they cook quickly and evenly.

• Roasted broccoli adds more flavor; blanching or steaming keeps it bright and crisp.

Alfredo Sauce

• Butter, garlic, cream, and Parmesan—that’s all you need for silky, rich Alfredo.

• Freshly grated cheese is key to avoid graininess.

• A small splash of pasta water helps the sauce cling to the pasta and stay smooth.

Pasta

• Fettuccine or linguine is traditional, but penne or rotini also work.

• Make sure it’s al dente—you want a little bite so it doesn’t go soggy when tossed in hot sauce.

Flavor Boosters

• Lemon zest brightens the whole dish

• Red pepper flakes add gentle heat

• A tiny grating of nutmeg adds warmth and complexity

Pro Tip: Use wild-caught shrimp when possible for better texture and flavor—it stays firmer and less rubbery when cooked.

Choosing the Best Shrimp for Alfredo

Shrimp can make or break this dish—overcooked, rubbery shrimp ruin the creamy dream. Here’s how to choose the best:

Size Matters

Look for 21/25 count shrimp (that means 21–25 pieces per pound). They’re large enough to stay juicy, but still bite-sized.

Raw vs Pre-cooked

• Raw shrimp is ideal—it absorbs flavor from garlic butter and won’t dry out.

• Pre-cooked shrimp is quicker but prone to overcooking. If using, add it at the very end to just warm through.

Deveining and Tails

• Deveining is a must—it improves both appearance and taste.

• Tails on add presentation points, but tails off makes it easier to eat, especially in creamy dishes.

Bonus: If you buy shell-on shrimp, you can simmer the shells in cream or broth for 10 minutes to create a quick shrimp stock and add extra depth to your Alfredo base.

Broccoli Prep Tips: Roasted, Blanched, or Steamed?

Broccoli adds color, texture, and balance to this rich dish. But the way you prep it makes a big difference.

Roasted

Toss broccoli florets in olive oil and roast at 425°F for 15–20 minutes. Adds a nutty, charred flavor and firmer texture. Best if you’re making the pasta in advance.

Blanched

Bring water to a boil, drop in broccoli for 1–2 minutes, then transfer to ice water. This keeps it vibrant green and crisp-tender—perfect for tossing into hot pasta right before serving.

Steamed

Place in a steamer basket over boiling water for 4–5 minutes. Quick and healthy, but watch closely to avoid mushy results.

Frozen Broccoli?

Yes, but thaw and sauté quickly in garlic butter to drive off moisture and boost flavor. Avoid boiling—it makes it soggy.

Key Tip: Whatever method you choose, don’t overcook. Broccoli should still have bite—no one wants mush in their creamy pasta.

Homemade Alfredo Sauce Made Easy

Forget the jar—homemade Alfredo sauce takes just 10 minutes and delivers next-level flavor and creaminess. Here’s how to nail it:

The Core Four

• Butter – Start with unsalted for control

• Garlic – Just enough to perfume the sauce

• Heavy cream – For that silky, indulgent base

• Parmesan – Freshly grated is essential for texture and taste

Technique

1. Melt butter and sauté garlic until fragrant

2. Stir in cream and simmer for 3–5 minutes to reduce slightly

3. Turn off the heat and slowly stir in cheese, a handful at a time

4. Add a splash of pasta water if needed for a glossy, clingy sauce

 Watch Out For…

• Gritty sauce? Don’t use pre-grated Parmesan—it has anti-caking agents

• Greasy finish? Don’t boil the sauce once cheese is in

• Too thick? A bit of warm milk or more pasta water fixes it

Extra Touch: A pinch of nutmeg or zest of a lemon lifts the richness and adds subtle depth.

Step-by-Step Cooking Instructions

Let’s bring all the flavors together with this easy, foolproof method that ensures perfectly cooked shrimp, tender broccoli, and a silky Alfredo sauce.

Step 1: Cook Pasta Until Al Dente

Bring a large pot of salted water to a boil and cook your pasta according to package instructions, but stop 1–2 minutes before fully done for a firmer bite. Drain, reserving about ½ cup of the pasta water—you’ll use this to adjust your sauce later.

Step 2: Sauté Shrimp in Garlic Butter

In a large skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic and cook for about 30 seconds until fragrant. Toss in the shrimp, season lightly with salt and pepper, and sauté for 2–3 minutes per side until pink and opaque. Remove shrimp from pan and set aside to avoid overcooking.

Step 3: Steam or Roast Broccoli

While shrimp cooks, prepare your broccoli:

• Steaming: Place broccoli florets in a steamer basket over boiling water and steam for 4–5 minutes until crisp-tender.

• Roasting: Toss florets with olive oil, salt, and pepper; roast at 425°F for 15 minutes until edges are slightly browned.

Set broccoli aside.

Step 4: Make Alfredo Sauce in the Same Pan

Using the same skillet, add 2 tablespoons of butter and sauté minced garlic until fragrant. Pour in 1 cup of heavy cream, stirring to combine. Bring to a gentle simmer, then gradually whisk in 1 cup freshly grated Parmesan cheese until smooth and creamy. If sauce thickens too much, add reserved pasta water a splash at a time to reach desired consistency.

Step 5: Combine Everything + Toss Gently

Add the cooked pasta, shrimp, and broccoli back into the sauce. Toss gently to coat all ingredients evenly. Warm through for a minute or two—this melds flavors beautifully.

Step 6: Optional Garnish

Sprinkle chopped fresh parsley, extra Parmesan, and a pinch of chili flakes if you like a little heat. Serve immediately.

Note: Keep that reserved pasta water handy; it’s your secret weapon for a luscious, perfectly sauced pasta.

Creative Variations to Try

This dish is a fantastic base that you can customize to your taste or dietary needs:

• Add Mushrooms or Sun-Dried Tomatoes: For an earthy or tangy flavor boost. Sauté mushrooms with shrimp or stir in chopped sun-dried tomatoes with the sauce.

• Swap Broccoli for Cauliflower or Asparagus: Both offer a different texture and flavor but still provide that nice green vegetable balance.

• Zoodles or Gluten-Free Pasta: Great for low-carb or gluten-sensitive diets without sacrificing the saucy goodness.

• Brighten with a Squeeze of Lemon Juice: Adds freshness that cuts through the creaminess beautifully.

• Make It Spicy: Sprinkle Cajun seasoning on shrimp or add crushed red pepper flakes to the sauce for some heat.

Mix and match to keep the recipe exciting!

What to Serve with Shrimp and Broccoli Alfredo

Though this dish is hearty on its own, simple sides can round out the meal:

• Crusty Garlic Bread: Perfect for mopping up any leftover sauce.

• Light Mixed Green Salad: Toss with a tangy vinaigrette to balance richness.

• Roasted Cherry Tomatoes or Sautéed Spinach: Add more veggies and color to your plate.

• Drinks: Sparkling water with lemon, a chilled Chardonnay, or even homemade lemonade complement the creamy flavors.

These sides keep your meal balanced and vibrant.

Storage, Freezing & Reheating Tips

• Storage: Place leftovers in airtight containers and refrigerate for up to 3 days.

• Reheating: Gently warm on the stovetop over low heat, adding a splash of cream or milk to revive the sauce’s creaminess. Avoid high heat to prevent curdling.

• Microwave caution: Reheat shrimp briefly to avoid rubbery texture.

• Freezing: Cream-based sauces tend to separate, so freezing is generally not recommended unless you’re okay with a slight texture change. If freezing, add fresh cream when reheating to improve texture.

Common Mistakes to Avoid

• Overcooking Shrimp: They turn rubbery fast—remove them from heat as soon as they’re opaque.

• Using Pre-Shredded Parmesan: Contains anti-caking agents, resulting in gritty sauce. Always grate fresh.

• Not Seasoning Broccoli: Unseasoned veggies can leave the dish flat. Salt, pepper, and a drizzle of olive oil go a long way.

• Skipping Reserved Pasta Water: This helps emulsify and loosen sauce; don’t forget it!

• Adding Shrimp Too Early: Let shrimp rest after cooking; adding too soon causes overcooking in the sauce.

Frequently Asked Questions (FAQs)

Q: Can I use frozen shrimp for Alfredo?
A: Yes! Thaw thoroughly and pat dry before cooking to avoid excess moisture.

Q: Is Alfredo sauce the same as white sauce?
A: No. Alfredo is a rich butter, cream, and Parmesan sauce. White sauce (béchamel) uses butter, flour, and milk without cheese.

Q: How do I thicken my Alfredo sauce?
A: Make a roux by cooking flour with butter before adding cream, or add cream cheese. Simmer gently to thicken.

Q: What pasta works best with Alfredo?
A: Fettuccine, linguine, and penne are popular choices because they hold sauce well.

Q: Can I make it dairy-free or lighter?
A: Substitute heavy cream with coconut cream or cashew cream for dairy-free. Use milk and less butter for a lighter version, though sauce will be less rich.

Final Thoughts: Comfort in a Creamy Bowl

Shrimp and broccoli Alfredo strikes the perfect balance between quick weeknight dinner and indulgent comfort food. With its creamy sauce, fresh seafood, and vibrant veggies, it’s a dish that feels fancy but cooks up effortlessly. Plus, it’s endlessly adaptable to fit your flavor cravings or dietary needs. Once you master this recipe, it’ll become a staple in your kitchen rotation—easy, satisfying, and always delicious.

Get ready to impress your family or guests with this creamy, dreamy pasta dish that’s better than takeout and a whole lot fresher.