Name: Broccoli Shrimp Alfredo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: Fettuccine Pasta: 8 ounces Large Shrimp: 1 pound, peeled and deveined Broccoli Florets: 3 cups Unsalted Butter: 3 tablespoons Garlic: 3 cloves, minced Heavy Cream: 1½ cups Grated Parmesan Cheese: 1 cup Salt: ½ teaspoon Black Pepper: ¼ teaspoon Crushed Red Pepper Flakes: ¼ teaspoon (optional) Olive Oil: 2 tablespoons Fresh Parsley: chopped, for garnish

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If you’ve ever wished for a dish that’s both cozy and elegant, Broccoli Shrimp Alfredo is your answer. Tender fettuccine gets tossed in a silky Parmesan cream sauce, studded with juicy shrimp and crisp-tender broccoli for a meal that truly feels like a treat. Every bite offers up a dreamy combo of creamy, garlicky flavors rounded out with pops of green and succulent seafood. This restaurant-worthy meal comes together quickly and is special enough for company, yet easy enough for any night you’re craving a bit of comfort with a fresh twist.

Broccoli Shrimp Alfredo Recipe - Recipe Image

Ingredients You’ll Need

Broccoli Shrimp Alfredo only calls for a handful of pantry and fridge staples, but each one plays a crucial role in creating layers of flavor, texture, and color. Gather everything before you start, and the dish will come together in a snap—almost as quickly as it disappears from your plates!

Fettuccine Pasta: Flat, sturdy noodles are perfect for soaking up every drop of the creamy sauce.
Large Shrimp: Choose peeled and deveined shrimp for convenience; they lend sweetness and juiciness to the Alfredo.
Broccoli Florets: Fresh or frozen, broccoli adds a lovely pop of color and a satisfying bite.
Unsalted Butter: Gives the sauce a rich, velvety base and helps sauté the garlic perfectly.
Garlic: Fresh garlic brings aroma and depth, balancing the creaminess beautifully.
Heavy Cream: The secret to a lusciously smooth, clingy Alfredo sauce.
Parmesan Cheese: Freshly grated is best—salty, nutty, and key for classic Alfredo flavor.
Salt: Enhances all the other flavors—don’t skip it!
Black Pepper: Adds gentle heat and rounds out the flavor profile.
Crushed Red Pepper Flakes (optional): For those who like a touch of spice with their creaminess.
Olive Oil: Helps sear the shrimp to a golden finish and imparts a mild fruitiness.
Chopped Fresh Parsley: A sprinkle on top brightens the final dish and adds freshness.

How to Make Broccoli Shrimp Alfredo

Step 1: Cook the Pasta and Broccoli

Bring a big pot of salted water to a boil and add the fettuccine. You want it just al dente so it has a little bite. Right before the pasta’s done, toss in the broccoli florets so they cook quickly alongside the noodles—this move keeps everything simple and ensures perfectly tender, vibrant broccoli that doesn’t turn to mush. Reserve half a cup of the pasta water before draining; you’ll use it later to loosen up the sauce if needed.

Step 2: Sauté the Shrimp

Set a large skillet over medium heat and pour in the olive oil. Once shimmering, add the shrimp in a single layer. Cook them for about 2-3 minutes per side, turning when they turn pink and opaque. Don’t overcrowd the pan—work in batches if needed so every shrimp gets a lovely sear. Once finished, transfer them to a plate and set aside.

Step 3: Build the Alfredo Sauce

In the same skillet, lower the heat a bit and melt the butter. Toss in the minced garlic and let it sizzle until just fragrant—about a minute is all you need. Pour in the heavy cream and bring it to a gentle simmer (not a full boil!). Stir in the grated Parmesan, salt, black pepper, and red pepper flakes if you like a little spark. Let the sauce bubble gently, stirring until it’s smooth and glossy.

Step 4: Combine Pasta, Broccoli, and Sauce

Add the drained fettuccine and broccoli right into the skillet with the Alfredo sauce. Toss until every noodle is bathed in the creamy goodness. If the sauce looks a bit thick, splash in some reserved pasta water—just a little at a time—until it’s just how you like it.

Step 5: Finish with Shrimp and Toss

Slide the cooked shrimp back into the skillet and toss gently until they’re warmed through and everything is well combined. Remove from heat, sprinkle with fresh parsley, and serve your Broccoli Shrimp Alfredo immediately while it’s luscious and hot.

How to Serve Broccoli Shrimp Alfredo

Garnishes

A final flourish of freshly chopped parsley not only adds color but also an herby freshness that perks up the richness of Broccoli Shrimp Alfredo. For an extra pop, a sprinkle of extra grated Parmesan is always welcome.

Side Dishes

This creamy pasta pairs beautifully with a crisp green salad dressed in a tangy vinaigrette, or a basket of warm, crusty bread to help mop up every drop of sauce. Roasted vegetables or a simple tomato salad also make lovely, light companions.

Creative Ways to Present

For a dinner party touch, twirl the pasta into little nests on each plate and drape the shrimp on top. Or serve Broccoli Shrimp Alfredo in a big family-style platter sprinkled with parsley and lemon zest, letting everyone dig in for themselves. You can even offer lemon wedges on the side for guests to squeeze over their portions.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Broccoli Shrimp Alfredo into an airtight container and refrigerate within two hours of cooking. It keeps well for up to 2 days, though the sauce may thicken a bit once chilled. Stir gently before reheating to redistribute the sauce.

Freezing

While Alfredo sauce in general doesn’t always freeze perfectly due to its creaminess, you can freeze Broccoli Shrimp Alfredo if needed. Store cooled portions in freezer-safe containers for up to one month. Be aware that the texture may change slightly upon thawing, but gentle reheating will help bring everything back together.

Reheating

To reheat, transfer Broccoli Shrimp Alfredo to a skillet over low heat. Add a splash of cream, milk, or reserved pasta water to loosen the sauce and stir constantly until warmed through. For reheating in the microwave, use short bursts and mix in a little liquid to keep it creamy.

FAQs

Can I use frozen shrimp in Broccoli Shrimp Alfredo?

Absolutely! Just make sure to thaw them thoroughly and pat them dry before cooking. Frozen shrimp work just as well and are a great time saver.

What’s the best way to cut broccoli so it cooks evenly?

Cut the broccoli into small, even-sized florets—think about the size of a poker chip—so they cook quickly and tenderly in the pasta water without getting mushy.

Can I substitute half-and-half for heavy cream?

Yes, you can use half-and-half for a lighter sauce. The end result will be a bit less rich and thick, but still wonderfully creamy and delicious.

How do I make Broccoli Shrimp Alfredo gluten-free?

Simply swap in your favorite gluten-free fettuccine or pasta. Everything else in the recipe is naturally gluten-free, so it’s an easy adjustment.

How do I keep the shrimp from overcooking?

Shrimp cook very quickly—just 2-3 minutes per side. Watch for them turning opaque and pink, then pull them off the heat right away to ensure they’re tender, not rubbery.

Final Thoughts

Give this Broccoli Shrimp Alfredo a try next time you want something fast, flavorful, and festively delicious. It’s one of those special dishes that everyone at the table will rave about, and it’s simple enough to fit right into your weeknight rotation. Enjoy every twirl!

Broccoli Shrimp Alfredo Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings
Diet: Non-Vegetarian

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Description

Indulge in a creamy and flavorful dish with this Broccoli Shrimp Alfredo recipe. Perfectly cooked fettuccine pasta tossed with tender shrimp, vibrant broccoli, and a luscious Parmesan cream sauce.

Ingredients

Fettuccine Pasta:

8 ounces

Large Shrimp:

1 pound, peeled and deveined

Broccoli Florets:

3 cups

Unsalted Butter:

3 tablespoons

Garlic:

3 cloves, minced

Heavy Cream:

1½ cups

Grated Parmesan Cheese:

1 cup

Salt:

½ teaspoon

Black Pepper:

¼ teaspoon

Crushed Red Pepper Flakes:

¼ teaspoon (optional)

Olive Oil:

2 tablespoons

Fresh Parsley:

chopped, for garnish

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Instructions

Cook the pasta: Boil fettuccine until al dente, adding broccoli in the last 3 minutes. Drain, reserving ½ cup pasta water.
Sauté shrimp: Cook shrimp in olive oil until pink; set aside.
Make the sauce: Sauté garlic, add cream, simmer, then stir in cheese, salt, pepper, and red pepper flakes.
Combine: Toss pasta, broccoli, and shrimp in the sauce. Adjust consistency with pasta water.
Garnish and serve: Sprinkle with parsley and enjoy!