Description

Indulge in a creamy and flavorful dish with this Broccoli Shrimp Alfredo recipe. Succulent shrimp, tender broccoli, and fettuccine pasta are coated in a rich Parmesan Alfredo sauce for a satisfying meal that’s perfect for any occasion.

Ingredients

For the Broccoli Shrimp Alfredo:

1 pound large shrimp, peeled and deveined
3 cups broccoli florets
12 ounces fettuccine pasta
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 ½ cups grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta and Broccoli: In a large pot of salted boiling water, cook the fettuccine according to package instructions. Add the broccoli florets during the last 2 minutes of cooking. Drain and set aside.
Cook the Shrimp: In a skillet over medium heat, cook the shrimp in olive oil for 2–3 minutes per side until pink. Remove and set aside.
Prepare the Alfredo Sauce: In the same skillet, melt butter and sauté garlic. Add heavy cream and milk, bringing to a simmer. Stir in Parmesan, salt, pepper, and red pepper flakes if using until smooth.
Combine Everything: Return shrimp, pasta, and broccoli to the skillet, tossing to coat in the Alfredo sauce. Serve hot.

Notes

You can use half-and-half instead of heavy cream and milk.
Frozen broccoli can be substituted; ensure it’s thawed and drained well.
For a lighter option, use reduced-fat milk and less butter.