Broccoli Shrimp Alfredo

A creamy and flavorful dish combining succulent shrimp, tender broccoli, and rich Alfredo sauce that's perfect for family dinners.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 400

Ingredients Method Notes

Ingredients

Pasta and Vegetables

8 oz fettuccine pasta (or your preferred pasta)
2 cups broccoli florets

Seafood

1 lb shrimp, peeled and deveined

Sauce Ingredients

2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
to taste Salt and pepper
to taste red pepper flakes (optional) For a hint of heat

Garnish

to taste Fresh parsley For garnish

Method

Preparation

Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pot. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the shrimp and season with salt and pepper. Cook for about 3-4 minutes on each side until they’re pink and opaque. Remove them from the skillet and set aside.

Cooking

In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and well-combined.
Add the drained pasta and broccoli to the skillet. Toss everything together, ensuring the pasta is well coated in the sauce. Return the sautéed shrimp to the skillet and mix gently.

Serving

Serve your Broccoli Shrimp Alfredo hot, garnished with fresh parsley and optional red pepper flakes for a little kick. Enjoy!

Notes

Feel free to swap shrimp for chicken or a combination of both. You can add spinach, bell peppers, or peas to boost the veggie intake. To store leftovers, keep in an airtight container in the refrigerator for up to 3 days, or freeze for up to two months.