Here’s a delicious and easy Creamy Shrimp & Broccoli Alfredo Pasta recipe for a restaurant-style meal at home:
🍤 Creamy Shrimp & Broccoli Alfredo Pasta
Ingredients (Serves 4)
- Pasta: 12 oz fettuccine or linguine
- Shrimp: 1 lb large shrimp, peeled and deveined
- Broccoli: 2 cups florets
- Butter: 3 tbsp
- Garlic: 3 cloves, minced
- Heavy cream: 1 ½ cups
- Parmesan cheese: 1 cup, freshly grated
- Olive oil: 1 tbsp
- Salt & pepper: to taste
- Red pepper flakes: optional, for a little heat
- Parsley: chopped, for garnish
Instructions
- Cook Pasta & Broccoli:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- In the last 3–4 minutes of pasta cooking, add broccoli florets.
- Drain pasta and broccoli, reserving ½ cup pasta water.
- Cook Shrimp:
- Heat olive oil in a large skillet over medium heat.
- Season shrimp with salt and pepper.
- Cook shrimp 2–3 minutes per side until pink and opaque.
- Remove shrimp from skillet and set aside.
- Make Alfredo Sauce:
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté 1 minute until fragrant.
- Pour in heavy cream, stirring frequently.
- Simmer for 3–4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and creamy.
- Season with salt, pepper, and red pepper flakes if using.
- Combine Everything:
- Add pasta, broccoli, and cooked shrimp to the sauce.
- Toss gently to coat.
- If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
- Serve:
- Garnish with chopped parsley and extra Parmesan.
- Serve immediately and enjoy a rich, creamy pasta!
💡 Tips for Extra Creamy Alfredo:
- Use half-and-half instead of heavy cream for a lighter version.
- Sauté shrimp and garlic in a bit of butter for extra flavor.
- Don’t overcook the shrimp—they cook quickly!
If you want, I can also make a 30-minute one-pan version that’s even faster and super creamy without compromising flavor. Do you want me to do that?
