Description
A rich, creamy pasta dish featuring tender shrimp, fresh broccoli, and a velvety Parmesan Alfredo sauce. Perfect for a quick yet indulgent dinner that feels restaurant-worthy.
Ingredients
Scale
- 12 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 3 cups broccoli florets
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. In the last 2 minutes, add broccoli florets. Drain and set aside, reserving ½ cup pasta water.
- In a large skillet, heat olive oil and 2 tablespoons butter over medium heat.
- Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink. Remove and set aside.
- In the same skillet, add remaining butter and garlic, cooking until fragrant.
- Pour in heavy cream, bring to a simmer, and stir in Parmesan until melted and smooth.
- Return shrimp, pasta, and broccoli to the skillet. Toss to coat, adding reserved pasta water as needed to loosen sauce.
- Serve immediately, garnished with extra Parmesan and cracked black pepper.
Notes
- Reserve pasta water to help emulsify and loosen the sauce if needed.
- Do not overcook shrimp to keep them tender and juicy.
- For a lighter version, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 220mg
Keywords: shrimp alfredo, creamy pasta, broccoli alfredo, easy pasta dinner, seafood pasta