Shrimp Alfredo Fettuccine & Broccoli is my all-time comfort food—a creamy pasta dish that checks every box for flavor, ease, and crave-worthiness. Plump, garlicky shrimp mingle with tender fettuccine noodles, crisp broccoli florets, and a luscious Alfredo sauce that clings to every strand. Whether I need an impressive weeknight dinner or a feel-good treat to share with friends, this recipe never lets me down. It’s colorful, rich, and simply divine—one of those meals that instantly transports you to your happy place.

Shrimp Alfredo Fettuccine & Broccoli Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how just a handful of fresh, easy-to-find ingredients can build a Shrimp Alfredo Fettuccine & Broccoli that tastes straight out of an Italian trattoria. Each element brings its own special magic—flavor, texture, or a burst of vibrant color on your plate.

Shrimp: Go for large shrimp, peeled and deveined—a juicy, sweet counterpoint to the creamy sauce.
Fettuccine: This wide, flat pasta is perfect for soaking up all that rich Alfredo goodness.
Broccoli Florets: Bright green veggies add color and crunch, cutting through the richness.
Butter: For that unmistakable silkiness both in sautéing the shrimp and building the sauce.
Heavy Cream: The wow factor! Cream forms the luxurious base for Alfredo every time.
Parmesan Cheese: Choose freshly grated Parmesan for the richest flavor and a melt-in-your-mouth finish.
Garlic: A few cloves, thinly sliced, add deep savory character from start to finish.
Olive Oil: Adds a hint of peppery freshness and helps cook the shrimp evenly.
Salt and Pepper: Never underestimate classic seasoning—essential for depth and balance.
Optional: Crushed Red Pepper Flakes: Bring a gentle heat if you love a little excitement in your Alfredo sauce.

How to Make Shrimp Alfredo Fettuccine & Broccoli

Step 1: Boil the Pasta and Cook Broccoli

Start by bringing a big pot of salted water to a boil. Add the fettuccine and cook it just until al dente. About 3 minutes before the pasta is done, toss in the broccoli florets so they can turn a bright green and tender. Scoop out a cup of pasta water, drain everything, and set aside—this step keeps the noodles and veggies ready for that creamy finish.

Step 2: Sauté the Shrimp

While the pasta cooks, heat a splash of olive oil with a pat of butter in your largest skillet over medium-high. Add the shrimp and season with salt and pepper. Sauté until rosy pink and just cooked through, about 1-2 minutes per side, then transfer them to a plate so they stay perfectly tender.

Step 3: Make the Alfredo Sauce

Drop another knob of butter into the same skillet, swirling in the sliced garlic until fragrant. Pour in the heavy cream and let it gently bubble for a couple minutes. Turn the heat to low and whisk in the Parmesan until it melts into a thick, glossy sauce — don’t rush this; the magic happens slow and steady!

Step 4: Combine Pasta, Broccoli & Shrimp

Add the drained fettuccine and broccoli to the Alfredo sauce, tossing repeatedly. If it’s too thick, splash in reserved pasta water a little at a time until the sauce clings perfectly. Finally, stir in the cooked shrimp, making sure everything gets coated in that savory, creamy goodness.

Step 5: Taste and Finish

Give your Shrimp Alfredo Fettuccine & Broccoli a taste—adjust salt, pepper, or even a hint of red pepper flakes if desired. Once everything tastes just right, you’re ready to plate up. It’s that simple—you’ve made restaurant-worthy Alfredo right at home!

How to Serve Shrimp Alfredo Fettuccine & Broccoli

Garnishes

I always finish a plate of Shrimp Alfredo Fettuccine & Broccoli with a flurry of freshly grated Parmesan and a sprinkle of chopped fresh parsley. Sometimes I add a twist of cracked black pepper or a dusting of lemon zest—it brightens every bite and makes the dish pop visually.

Side Dishes

This pasta is absolutely the star, but adding warm garlic bread or a light green salad really rounds out the meal. The bread is perfect for mopping up extra Alfredo sauce, while a simple salad with a zippy vinaigrette cuts through its richness.

Creative Ways to Present

For something extra special, pile the Shrimp Alfredo Fettuccine & Broccoli high on a big platter family-style, or twirl single servings into elegant pasta nests. You can even serve it in shallow bowls for a cozy, comforting presentation—every option feels a little luxurious!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Simply tuck any cooled Shrimp Alfredo Fettuccine & Broccoli into an airtight container and refrigerate. It keeps well for up to 2 days—the sauce stays creamy, and the shrimp remain surprisingly juicy.

Freezing

While creamy sauces don’t always love the freezer, you can freeze this dish in a pinch. Allow it to cool completely, then store in a well-sealed container for up to one month. Thaw overnight in the fridge; just note the sauce may separate a little, but a good stir will help bring it together.

Reheating

To reheat, add the Shrimp Alfredo Fettuccine & Broccoli back to a skillet with a splash of cream or milk over low heat. Stir gently until heated through—the extra liquid keeps the sauce silky rather than stodgy. Skip the microwave if you can, since it can make shrimp rubbery.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely—just thaw the shrimp completely, pat dry, and proceed as normal. Buying frozen is often the freshest option since they’re frozen right at sea.

What can I substitute for heavy cream?

Half-and-half can work in place of heavy cream, though the sauce will be lighter and slightly less rich. For a non-dairy alternative, try unsweetened cashew cream, but the classic texture shines with heavy cream.

How do I prevent the sauce from clumping?

Use freshly grated Parmesan and add it little by little to warm (not boiling) cream. Stir continuously—this helps the cheese melt smoothly and stops the sauce from seizing.

Can I add other vegetables?

Definitely! Try tossing in peas, roasted red peppers, or even sautéed mushrooms alongside the broccoli. The flavors are very flexible and welcome creativity.

What if I don’t have fettuccine?

No problem—linguine or tagliatelle are great alternatives, or even spaghetti in a pinch. Any pasta shape that holds sauce will make your Shrimp Alfredo Fettuccine & Broccoli incredibly tasty.

Final Thoughts

If you’ve been searching for a foolproof, showstopping pasta, Shrimp Alfredo Fettuccine & Broccoli is it. It’s a crowd-pleaser you’ll want to celebrate often and, trust me, it’s as fun to make as it is to eat. Give it a try next time you’re in the mood for something special—you deserve it!

Shrimp Alfredo Fettuccine & Broccoli Recipe