Description
Shrimp and Broccoli Alfredo is a creamy, indulgent pasta dish that features succulent shrimp, tender broccoli, and a rich homemade Alfredo sauce. This comforting meal comes together in 30 minutes, making it perfect for a weeknight dinner or a special occasion. The creamy sauce and vibrant broccoli make it a well-balanced and satisfying dish.
Ingredients
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1 lb large shrimp (peeled and deveined)
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1 tablespoon olive oil
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2 cups broccoli florets (steamed or blanched)
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12 oz fettuccine or your favorite pasta
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1/2 cup unsalted butter
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3 cloves garlic (minced)
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1 1/2 cups heavy cream
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1 cup grated Parmesan cheese
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon black pepper
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1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
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Cook the pasta according to the package instructions, reserving 1/2 cup of pasta water before draining. Set the pasta aside.
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In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set aside.
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In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
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Pour in the heavy cream, stirring constantly. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
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Add the Parmesan cheese, salt, black pepper, and nutmeg (if using). Stir until the cheese is melted and the sauce is smooth.
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Add the cooked pasta, broccoli, and shrimp to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
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Garnish with fresh parsley and serve immediately.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days.Reheating: Reheat in a skillet over low heat, adding a splash of heavy cream or pasta water to loosen the sauce, or reheat in the microwave in 30-second intervals.
