Shrimp and Broccoli Alfredo
This shrimp and broccoli Alfredo is a quick, creamy, and comforting pasta dish that comes together in just 25 minutes—perfect for busy weeknights.
Equipment
- Large pot
- Large Skillet
Ingredients
- 8 oz fettuccine pasta or gluten-free pasta for a gluten-free option
- 1 lb shrimp peeled and deveined
- 2 cups broccoli florets
- 2 tbsp olive oil
- 2 cups heavy cream
- 1 cup Parmesan cheese grated
- 3 cloves garlic minced
- salt and pepper to taste
- fresh parsley chopped, for garnish
- crushed red pepper flakes optional
Instructions
- Start by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining the pasta.
- In a large skillet, heat olive oil over medium heat. Add the broccoli florets and sauté for about 3–4 minutes until they are tender yet still vibrant.
- Add the minced garlic to the skillet and cook for an additional minute until fragrant. Toss in the shrimp, seasoning with salt and pepper, and cook for 3–4 minutes or until the shrimp are pink and opaque.
- Pour in the heavy cream and grated Parmesan cheese. Stir well to combine, allowing the cheese to melt and create a creamy sauce. If the sauce becomes too thick, add some reserved pasta water to adjust consistency.
- Add the drained pasta to the skillet, mixing thoroughly to coat the pasta, shrimp, and broccoli in the sauce. Garnish with parsley and red pepper flakes if desired.
Notes
Feel free to swap out the broccoli for another veggie like spinach or asparagus. This flexibility allows you to customize your shrimp and broccoli Alfredo to suit your preferences!