Creamy Shrimp & Broccoli Alfredo Pasta

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Description:

A rich, creamy pasta dish combining tender shrimp, crisp-tender broccoli, and a velvety homemade Alfredo sauce over fettuccine or linguine. It’s comforting, flavorful, and surprisingly easy to make in under 30 minutes!

Origin:

Alfredo sauce originated in Italy but became popularized in North America with the addition of cream and garlic. This version fuses the classic with seafood and vegetables for a well-balanced, hearty meal.

Ingredients (Serves 4):

🧄 For the Pasta & Sauce:

  • 300g (10 oz) fettuccine or linguine
  • 1 tablespoon butter
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water (optional, to loosen sauce)
  • Salt & black pepper to taste
  • Pinch of nutmeg (optional)

🍤 For the Shrimp & Broccoli:

  • 400g (14 oz) medium shrimp, peeled and deveined
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon lemon juice (optional)
  • 1 tablespoon chopped fresh parsley (for garnish)

Optional Ingredients:

  • Red pepper flakes (for heat)
  • Zest of 1 lemon (for brightness)
  • 2 tablespoons cream cheese (for extra creaminess)
  • Grated mozzarella (melted into the sauce for a cheesy twist)

Instructions:

Step 1 – Cook Pasta & Broccoli:

  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook according to package instructions.
  3. In the last 3 minutes of cooking, add broccoli florets to the same pot.
  4. Drain pasta and broccoli, reserving 1/4 cup pasta water.

Step 2 – Cook the Shrimp:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season shrimp with paprika, salt, and pepper.
  3. Add shrimp to skillet and cook 1–2 minutes per side until pink and opaque.
  4. Remove shrimp from the pan and set aside.

Step 3 – Make Alfredo Sauce:

  1. In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute).
  2. Stir in heavy cream and simmer 2–3 minutes.
  3. Whisk in Parmesan, season with salt, pepper, and nutmeg.
  4. Stir in drained pasta, broccoli, and shrimp. Toss to coat. Add pasta water if needed.

Step 4 – Finish & Serve:

  1. Sprinkle with parsley and optional lemon juice or zest.
  2. Serve hot with extra Parmesan on top.

Tips for Success:

  • Use freshly grated Parmesan for best texture.
  • Don’t overcook shrimp—they cook quickly!
  • Add pasta water gradually to thin sauce if it gets too thick.
  • For a richer sauce, simmer cream slightly longer to reduce.

Recommendations:

  • Pair with garlic bread or a crisp green salad.
  • Make it spicy with a dash of cayenne or chili flakes.
  • Store leftovers in the fridge and reheat gently with a splash of milk.

Nutrition (per serving, approx.):

  • Calories: 620
  • Protein: 35g
  • Carbs: 45g
  • Fat: 32g
  • Fiber: 3g
  • Sugars: 3g
  • Sodium: 520mg
  • Calcium: 20% DV
  • Iron: 15% DV

Would you like a low-carb version, gluten-free variation, or a one-pot version next?

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