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Broccoli Shrimp Alfredo

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Creamy, garlicky Alfredo sauce coats tender shrimp, broccoli, and fettuccine for a rich yet easy weeknight dinner. This comforting pasta dish comes together in just 25 minutes.

Ingredients

  • 12 oz fettuccine or pasta of choice
  • 1 lb shrimp (peeled & deveined)
  • 2 cups broccoli florets
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp olive oil
  • Fresh parsley, for garnish

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
  2. Add broccoli during the last 2 minutes of boiling. Drain and set aside.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add shrimp, season with salt and pepper, and cook for 2 to 3 minutes per side until pink and opaque. Remove and set aside.
  5. In the same skillet, melt butter over medium heat.
  6. Add garlic and sauté for 30 seconds until fragrant.
  7. Pour in heavy cream, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Stir and let simmer for 3 to 4 minutes.
  8. Stir in Parmesan cheese until the sauce is smooth.
  9. Add cooked pasta, broccoli, and shrimp to the skillet. Toss well to coat in the Alfredo sauce.
  10. Garnish with fresh parsley and extra Parmesan. Serve warm.

Notes

  • Substitute half-and-half for a lighter sauce, though it will be less rich.
  • Use freshly grated Parmesan for the smoothest texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of milk or cream to loosen the sauce.

Nutrition

Find it online: https://yumfamilyrecipes.com/broccoli-shrimp-alfredo/