Description
A rich and creamy pasta dish featuring plump, garlicky shrimp, tender fettuccine noodles, crisp broccoli florets, and a luscious Alfredo sauce that clings to every strand. The perfect comfort food for any occasion.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz fettuccine
- 2 cups broccoli florets
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, thinly sliced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Optional: Crushed red pepper flakes, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente. About 3 minutes before the pasta is done, add the broccoli florets. Drain the pasta and broccoli, reserving 1 cup of pasta water.
- While the pasta cooks, heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. Sauté until the shrimp are pink and just cooked through, about 1-2 minutes per side. Remove the shrimp and set aside.
- In the same skillet, add the remaining butter and sauté the garlic until fragrant, about 1 minute. Add the heavy cream and bring to a gentle simmer. Turn the heat to low and whisk in the Parmesan cheese until the sauce is smooth and thickened.
- Add the drained fettuccine and broccoli to the Alfredo sauce, tossing until well coated. If the sauce is too thick, add reserved pasta water a little at a time until the sauce reaches the desired consistency.
- Stir in the cooked shrimp and toss everything together. Taste and adjust seasoning with salt, pepper, or crushed red pepper flakes if desired. Serve hot, garnished with more Parmesan if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream. For non-dairy options, use unsweetened cashew cream for the sauce.
- Frozen shrimp can be used; just make sure to thaw and pat dry before cooking.
- If you prefer more vegetables, feel free to add peas, roasted red peppers, or sautéed mushrooms.
