Shrimp Alfredo Fettuccine & Broccoli: A Restaurant-Quality Meal, Made Easy at Home!
Indulge in a luxurious, creamy pasta dish that’s surprisingly simple to prepare. This Shrimp Alfredo Fettuccine & Broccoli recipe brings together tender shrimp, crisp-tender broccoli, and perfectly cooked fettuccine, all coated in a rich, homemade Alfredo sauce. It’s the ultimate comfort food that’s elegant enough for a special occasion but quick enough for a weeknight meal.
Why You’ll Love This Recipe
- Incredibly Flavorful: The homemade Alfredo sauce is far superior to jarred versions, offering a deep, cheesy, and garlicky richness.
- Quick & Easy: Despite its sophisticated taste, this dish comes together in under 30 minutes, making it perfect for busy evenings.
- Complete Meal: With protein from the shrimp, carbs from the pasta, and a serving of vegetables, it’s a balanced and satisfying one-bowl wonder.
- Customizable: Easily adjust the amount of garlic, cheese, or add extra vegetables to suit your preference.
What You’ll Need
Gather these fresh ingredients to create your delicious Shrimp Alfredo Fettuccine & Broccoli:
Main Ingredients:
- 1 pound raw shrimp, peeled and deveined (fresh or frozen, thawed)
- ½ cup butter (1 stick), unsalted
- 1 ½ cups heavy cream
- 2 cloves garlic, minced (or more, to taste)
- 1 ½ cups freshly grated Parmesan cheese (Parmigiano-Reggiano for best results), plus more for serving
- 1 pound fettuccine pasta
- 3 cups fresh broccoli florets
- Salt and freshly ground black pepper to taste
- Optional Garnish: Fresh parsley, chopped
Instructions
Let’s get cooking this creamy masterpiece!
1. Cook the Fettuccine and Broccoli:
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente (firm to the bite). During the last 3-4 minutes of the pasta cooking time, add the broccoli florets to the boiling water with the pasta. This will blanch the broccoli, making it tender-crisp and bright green. Before draining, reserve about 1 cup of the pasta cooking water. Drain the fettuccine and broccoli and set aside.
2. Sauté the Shrimp:
While the pasta is cooking, pat the peeled and deveined shrimp dry with paper towels. Season lightly with salt and pepper. In a large skillet or deep pan (one that can hold all the pasta later), melt 2 tablespoons of the butter over medium-high heat. Add the shrimp to the hot skillet in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, or until the shrimp turn pink and opaque. Do not overcook, as shrimp can become rubbery. Remove the cooked shrimp from the skillet and set aside.
3. Prepare the Homemade Alfredo Sauce:
Reduce the heat to medium-low. Add the remaining butter to the same skillet. Once melted, add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic. Slowly pour in the heavy cream, stirring constantly. Bring the cream to a gentle simmer. Gradually add the grated Parmesan cheese, whisking continuously until the cheese is melted and the sauce is smooth and creamy. Season the sauce with salt and freshly ground black pepper to taste. If the sauce seems too thick, you can thin it with a tablespoon or two of the reserved pasta cooking water.
4. Combine and Serve:
Add the cooked fettuccine and blanched broccoli to the skillet with the Alfredo sauce. Toss gently to coat the pasta and broccoli evenly with the sauce. Gently fold in the cooked shrimp. Toss again until everything is well combined and heated through. If the sauce has thickened too much, add a splash more of the reserved pasta water to reach your desired consistency. Serve immediately in warm bowls. Garnish with additional grated Parmesan cheese and chopped fresh parsley, if desired.
Tips for the Best Alfredo
- Freshly Grated Parmesan: This is crucial! Pre-shredded Parmesan often contains anti-caking agents that can make your sauce gritty. Freshly grated Parmigiano-Reggiano melts beautifully and provides the best flavor.
- Don’t Overcook Pasta: Al dente pasta provides the perfect texture contrast to the creamy sauce.
- Don’t Overcook Shrimp: Shrimp cooks very quickly. As soon as it turns pink and opaque, remove it from the heat.
- Warm Plates: Serving on warm plates helps keep the pasta hot and the sauce creamy.
- Adjust Consistency: Always use the reserved pasta water to thin the sauce if it becomes too thick. It adds starch and flavor, helping the sauce cling to the pasta.
- Add a Pinch of Nutmeg: Some traditional Alfredo recipes include a tiny pinch of freshly grated nutmeg. It subtly enhances the creamy, cheesy flavors without being detectable as nutmeg itself. Try it!
Enjoy this delightful and easy-to-make Shrimp Alfredo Fettuccine & Broccoli! It’s a dish that’s sure to impress and satisfy.