Shrimp Broccoli Alfredo
A comforting dish that combines succulent shrimp, fresh broccoli, and a creamy Alfredo sauce on fettuccine, perfect for any occasion.
Ingredients
Pasta and Protein
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined Use fresh or properly thawed frozen shrimp
Vegetables
- 2 cups fresh broccoli florets Ensure they are bright green and tender
Sauce Ingredients
- 1 cup heavy cream Can substitute with half-and-half or a mix of broth and milk
- 1 cup grated Parmesan cheese Adds creaminess and flavor
- 2 tablespoons garlic, minced Adjust according to preference
- 2 tablespoons olive oil
- Salt and pepper to taste Season to individual preference
- Fresh parsley for garnish (optional) Enhances presentation
Instructions
Cooking Pasta
- Cook the fettuccine pasta according to package instructions. Once cooked, drain and set aside.
Cooking Shrimp and Broccoli
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the peeled and deveined shrimp to the skillet and cook for about 2-3 minutes until pink.
- Add the broccoli florets and cook for an additional 2-3 minutes until the broccoli is tender and bright green.
Making the Sauce
- Pour in 1 cup of heavy cream and bring the mixture to a simmer, stirring continuously.
- Stir in 1 cup of grated Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the skillet and toss until coated with the sauce.
- Season with salt and pepper to taste before serving.
Serving
- Serve immediately in shallow bowls or flat plates, garnished with fresh parsley and additional Parmesan if desired.
Notes
For variations, you can add more vegetables, substitute pasta types, or use different proteins. Store leftovers in an airtight container in the fridge for up to 3 days.