Get ready to treat yourself to a plate of pure comfort with this Broccoli Shrimp Alfredo. This dish brings together tender fettuccine, juicy shrimp, crisp broccoli florets, and the creamiest Parmesan-spiked sauce you can imagine. It’s weeknight-easy but celebration-worthy, satisfying seafood lovers and pasta enthusiasts alike with a dreamy, garlicky bite every time. If you’re looking to elevate your dinner routine, Broccoli Shrimp Alfredo is about to become your favorite new go-to.

Broccoli Shrimp Alfredo Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Broccoli Shrimp Alfredo is in its simplicity—each ingredient pulls its weight in creating a luscious, flavor-packed dish. From fresh shrimp adding irresistible sweetness to Parmesan melting into that iconic silky sauce, every component matters. Here’s what you’ll need and why.

Fettuccine Pasta: The star of the base, its ribbons perfectly cradle creamy Alfredo sauce.
Unsalted Butter: Adds richness to the sauce and gives the shrimp a lovely golden sear.
Olive Oil: Prevents the butter from burning and brings a fruity depth to the skillet.
Large Shrimp (peeled and deveined): Tender and sweet, they’re the protein powerhouse here—buy them fresh or frozen, just make sure they’re prepped!
Garlic (minced): Fragrant and bold, it infuses every bite with that unmistakable Italian warmth.
Broccoli Florets (steamed): Bring color, crunch, and a subtle earthiness to balance the richness.
Heavy Cream: The heart of Alfredo, guaranteeing a gloriously creamy texture.
Grated Parmesan Cheese: Melts into the sauce, adding deep, nutty, salty notes—freshly grated is best!
Salt: Essential for highlighting all the flavors—don’t skip it!
Black Pepper: Adds a gentle kick and aroma to the sauce.
Crushed Red Pepper Flakes (optional): If you like a hint of heat, this will cheer up every mouthful.
Fresh Parsley (chopped): Sprinkled on top, it brings brightness and a visually inviting finish.

How to Make Broccoli Shrimp Alfredo

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a lively boil and drop in the fettuccine. Give it the occasional stir so it doesn’t stick together, then cook until al dente—just tender with a firm bite, usually following package timing. Reserve a half-cup of the pasta water before draining; this starchy liquid can work wonders later to adjust your sauce’s texture.

Step 2: Sauté the Shrimp

In a generously-sized skillet, melt the butter with olive oil over medium heat. Once the two meld and the butter starts to foam, add your shrimp in a single layer. Sauté for 2 to 3 minutes on each side until they’re pink and opaque all over, then scoop them out and set aside. This prevents overcooking and keeps your shrimp juicy.

Step 3: Build the Creamy Alfredo Sauce

To the same skillet—no need to clean out all those glorious brown bits—add your minced garlic. Let it sizzle for about a minute until fragrant but not browned. Slowly pour in the heavy cream, give it a gentle stir, and allow it to reach a simmer. Now, whisk in the Parmesan, salt, black pepper, and red pepper flakes if you love a touch of spice. Let the sauce cook, whisking occasionally, for about 3 to 4 minutes until it thickens to coat the back of a spoon.

Step 4: Bring Everything Together

Return the drained pasta, cooked shrimp, and steamed broccoli to the skillet with the sauce. Using tongs or a big spoon, toss everything together so each strand is luxuriously coated and the shrimp and broccoli are evenly distributed. If the sauce feels a bit thick, splash in some reserved pasta water until perfectly silky.

Step 5: Finish and Serve

With the skillet now fragrant and bubbling with anticipation, sprinkle over the fresh chopped parsley for color and flavor. Serve Broccoli Shrimp Alfredo immediately while everything is piping hot and divinely creamy.

How to Serve Broccoli Shrimp Alfredo

Garnishes

A little finish goes a long way! I love to shower the top with extra grated Parmesan and a scatter of fresh parsley or even a lemon zest twist for zing. If you enjoy dimension, a light grind of black pepper or a pinch of red pepper flakes adds beautiful speckled color and kicks up the flavor another notch.

Side Dishes

Broccoli Shrimp Alfredo is rich and satisfying as-is, but I always find a simple mixed greens salad with a punchy vinaigrette balances the creaminess perfectly. For soaking up every bit of sauce, a hunk of warm, crusty bread or garlic knots never disappoints—plus, it makes the entire meal feel extra indulgent.

Creative Ways to Present

For a dinner party, try twirling the fettuccine into neat nests and topping each with shrimp and bright green broccoli. Serve in shallow pasta bowls for an upscale vibe, or go family-style piled high on a platter for a cozy, communal feel. Sometimes I even serve leftovers in mini ramekins as an elegant first course!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Broccoli Shrimp Alfredo, store it in an airtight container in the refrigerator for up to 2 days. The sauce will thicken as it sits, but the flavors will deepen, making future lunches just as exciting.

Freezing

Creamy sauces like Alfredo can be a bit tricky to freeze since they sometimes separate, but you can give it a try in a pinch! Cool the dish completely, then pack it into freezer-safe bags or containers. Thaw overnight in the refrigerator before reheating for best results.

Reheating

To reheat Broccoli Shrimp Alfredo, add a splash of milk or water to a saucepan and gently warm over low heat, stirring often to prevent sticking or curdling. If using a microwave, cover loosely and stir every 30 seconds, again with a little liquid to keep things creamy.

FAQs

Can I use frozen shrimp?

Absolutely! Just make sure to thaw the shrimp fully and pat them dry before cooking. This prevents excess moisture from diluting the flavor or making the sauce watery.

How can I make this dish lighter?

Swap heavy cream for half-and-half or even whole milk for a lighter touch. You might also reduce the Parmesan slightly or use less butter—though you’ll sacrifice some creaminess.

Is there a way to make Broccoli Shrimp Alfredo gluten-free?

Yes! Simply substitute your favorite gluten-free fettuccine or other pasta shape. Everything else in the recipe is naturally gluten-free, so you can enjoy it without worry.

What other vegetables work well in this recipe?

Broccoli is classic, but you can toss in asparagus, peas, spinach, or lightly sautéed bell peppers for extra color and sweetness. Just make sure vegetables are pre-cooked or quickly blanched so they blend seamlessly.

Can I make Broccoli Shrimp Alfredo ahead of time?

You can prepare the components—cooked pasta, shrimp, and sauce—a day ahead, but for the very best texture, toss them all together and reheat just before serving. That way, the shrimp stay tender, and the sauce remains luscious rather than getting too thick.

Final Thoughts

If you’ve been searching for a meal that feels both special and effortless, Broccoli Shrimp Alfredo is your ticket to instant comfort and culinary applause. Gather your ingredients, pour yourself a glass of something lovely, and enjoy every creamy, garlicky, shrimp-studded bite—I truly hope it becomes a staple in your kitchen, too!

Broccoli Shrimp Alfredo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 16 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a creamy and flavorful dish with this Broccoli Shrimp Alfredo recipe. Tender shrimp, al dente fettuccine, and steamed broccoli are coated in a luscious Parmesan cream sauce, creating a satisfying meal that’s perfect for a cozy night in.

Ingredients

Scale

Fettuccine:

12 ounces fettuccine pasta

Shrimp:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined

Sauce:

3 cloves garlic, minced
2 cups broccoli florets, steamed until just tender
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons fresh parsley, chopped

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Instructions

Cook the Pasta: Boil salted water and cook fettuccine until al dente. Reserve pasta water, drain, and set aside.
Cook the Shrimp: In a skillet, melt butter and oil. Cook shrimp until pink, then set aside.
Make the Sauce: Cook garlic, add cream, Parmesan, salt, pepper, and red pepper. Simmer until thickened.
Combine: Add pasta, shrimp, and broccoli to the skillet. Toss together, adjusting consistency with pasta water.
Serve: Sprinkle with parsley and serve hot.