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
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!
Notes
- Use fresh or frozen shrimp, thawed.
- For a lighter sauce, use half-and-half instead of heavy cream.
- Add lemon zest for extra brightness if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1¼ cups
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 190mg
