Shrimp and Broccoli Alfredo
A creamy, garlicky Alfredo sauce coats tender shrimp, crisp broccoli, and your choice of pasta in this quick and elegant meal. Perfect for busy weeknights or casual dinner parties, this dish balances rich flavors with fresh ingredients to create a comforting yet vibrant plate.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Mixing spoon or spatula
- Strainer
- Cheese grater
- Knife and cutting board
Ingredients
- 10–12 oz pasta (fettuccine, linguine, or penne)
- 1 lb medium-large shrimp (peeled, deveined)
- 2 cups broccoli florets
- 3 tbsp butter (divided)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1½ cups freshly grated Parmesan cheese
- Salt and pepper, to taste
- Optional: lemon zest, red pepper flakes, fresh parsley for garnish
- Olive oil (for roasting broccoli, optional)
Instructions
- Cook Pasta: Boil salted water and cook pasta until just al dente. Drain, reserving ½ cup pasta water.
- Prepare Broccoli: Steam or roast broccoli until crisp-tender. Set aside.
- Cook Shrimp: In a skillet, melt 1 tbsp butter over medium heat. Add half the garlic and sauté briefly. Add shrimp, season, and cook 2–3 minutes per side until opaque. Remove shrimp.
- Make Sauce: In the same pan, melt remaining butter. Add remaining garlic and sauté. Pour in cream, simmer gently 3–5 minutes. Stir in Parmesan until smooth. Add reserved pasta water if sauce is too thick.
- Combine: Add pasta, shrimp, and broccoli to sauce. Toss to coat and warm through.
- Serve: Garnish with lemon zest, red pepper flakes, and parsley if desired. Serve immediately.
Notes
- Use fresh-grated Parmesan for best melting and flavor.
- Don’t overcook shrimp—they turn rubbery quickly.
- Adjust sauce consistency with pasta water for perfect creaminess.
- Roasting broccoli adds extra flavor but steaming keeps it bright and fresh.
- Add a squeeze of lemon juice to brighten the dish if desired.
- Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently with a splash of cream or milk.