Creamy Shrimp Broccoli Alfredo
Creamy Shrimp Broccoli Alfredo is a delightful dish that combines succulent shrimp, tender broccoli, and a rich, velvety Alfredo sauce over perfectly cooked pasta. Ready in under 30 minutes, this comforting meal is perfect for weeknight dinners or special occasions. With fresh ingredients and simple steps, you can whip up a restaurant-quality experience right at home. Get ready to impress your family and friends with this creamy, flavorful dish that will have everyone asking for seconds!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- Salt and pepper to taste
Instructions
- 1. Bring a large pot of salted water to a boil.
- 2. Cook the fettuccine according to package instructions until al dente, about 10-12 minutes. In the last two minutes of cooking, add the broccoli florets.
- 3. Drain the pasta and broccoli, reserving ½ cup of pasta water.
- 4. In a skillet over medium heat, melt the butter and sauté the minced garlic until fragrant (about 1 minute).
- 5. Gradually add the heavy cream while stirring. Incorporate the Parmesan cheese until melted and smooth.
- 6. Add the shrimp to the skillet; cook until pink and cooked through (approximately 3-4 minutes).
- 7. Toss in the drained pasta and broccoli, adding reserved pasta water as needed for desired consistency.
- 8. Season with salt and pepper before serving hot.
Nutrition
- Serving Size: 1 plate (320g)
- Calories: 500
- Sugar: 2g
- Sodium: 820mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 225mg
Keywords: - For added flavor, consider squeezing fresh lemon juice over the dish before serving. - Swap shrimp for chicken or add vegetables like sun-dried tomatoes for a different twist. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently with a splash of milk.