I still remember the night I first threw together this creamy shrimp Alfredo pasta with broccoli and Parmesan cheese. It was a Tuesday, and I’d just gotten home late from work—hangry, tired, and absolutely not in the mood for takeout. My fridge had odds and ends: a half-bag of shrimp in the freezer, a little broccoli, some heavy cream, and a wedge of Parmesan I’d been saving for “something special.” Pasta is my go-to comfort food, so I figured, why not toss everything together?
What happened next is a little embarrassing: I ate two bowls standing at the stove. That first bite—plump shrimp in a silky, cheesy sauce, tangled up with tender pasta and bright green broccoli—was exactly what I needed. Since then, this shrimp Alfredo pasta recipe has become my weeknight hero. I’ve tweaked it at least a dozen times (the sauce is creamier now, and the broccoli is always just the right amount of tender-crisp). My family asks for it on repeat, and I’ve made it for friends who swear it tastes like something from a fancy restaurant. But honestly? It’s dead simple. If you love creamy pasta and easy dinners, this is your recipe.
Quick note: If you’re here for the Creamy Shrimp Alfredo Pasta Recipe, just know you’re getting all my secrets—real tips, not just the Pinterest-perfect version. Let’s get cooking!
Why You’ll Love This Creamy Shrimp Alfredo Pasta Recipe
Okay, can I gush for a second? This creamy shrimp Alfredo pasta recipe has basically ruined plain Alfredo for me. The combo of juicy shrimp, crisp broccoli, and the most luscious Parmesan sauce is just… irresistible.
- Ready in 30 minutes flat: Seriously, I’ve made this on nights when I barely had the energy to boil water. One pot, one pan, dinner is served.
- Restaurant flavor, homemade price: Shrimp Alfredo at a restaurant can set you back $20. At home? Way less, and you control the ingredients.
- Veggie power: The broccoli isn’t just for color—it adds texture and a little crunch. Plus, I feel slightly less guilty about eating pasta when there’s something green involved.
- Super creamy, never gloopy: The sauce is silky, not heavy. I use a touch of pasta water (secret trick!) for perfect texture.
- Customizable: Swap broccoli for asparagus, use chicken instead of shrimp, add mushrooms—this recipe is flexible.
- Leftovers reheat like a dream: Unlike a lot of creamy pastas, this one doesn’t separate or get weird in the fridge. I pack it in lunchboxes all the time.
This is the kind of meal that makes you feel like a kitchen wizard. It’s my comfort food, my “company’s coming” dinner, and my answer to “what’s for dinner?” when I need something fast but still special.
What Ingredients You’ll Need for Shrimp Alfredo Pasta
Here’s what I love about this ingredient list: you probably have most of these already, and nothing here is fussy or hard to find. Still, I’m picky about a few things, so I’ll share my honest opinions.
- Pasta (12 oz / 340g): Fettuccine is classic, but I’ve used linguine, spaghetti, and even penne. Whatever pasta you love will work. I’m partial to De Cecco for texture.
- Shrimp (1 lb / 450g, peeled & deveined): Medium or large shrimp work best. I always keep a bag in the freezer—thaw under cold water in 5 minutes.
- Broccoli florets (2 cups / about 200g): Fresh is best, but frozen works in a pinch. Cut into bite-sized pieces so they cook evenly.
- Heavy cream (1 cup / 240ml): This is where the magic happens. Don’t swap for milk—it won’t be as creamy. If you’re feeling wild, you can use half-and-half, but the sauce will be thinner.
- Parmesan cheese (1 cup grated / 90g): I always say “real Parm, not the sawdust in a can.” Buy a block and grate it fresh—it melts way better.
- Butter (3 tbsp / 42g): I use unsalted so I can control the salt, but if you only have salted, just taste before adding more salt.
- Garlic (3 cloves, minced): Fresh is best, but I’ve been known to use the jarred stuff in a pinch. No judgment.
- Salt and black pepper: To taste. I’m heavy-handed with the pepper because it cuts through the richness.
- Pasta water (reserve ½ cup / 120ml): This is my secret weapon for making the sauce glossy and cling to the pasta.
- Lemon zest (optional): Adds a little brightness. I do this when I remember, and it’s always worth it.
Ingredient Tips:
- I usually buy shrimp frozen because it’s fresher than “fresh” at my grocery store. Just thaw and pat dry so it sears, not steams.
- If you’re dairy-free, you can use coconut cream and nutritional yeast, but it won’t taste quite the same. Just being honest.
- Sometimes I toss in a pinch of red pepper flakes for a little kick. Totally optional.
- If the broccoli is looking sad in the fridge, steam it separately and stir it in at the end. Works every time.
If you ever wonder whether pre-shredded Parmesan melts as well as freshly grated—trust me, it doesn’t. I learned this the hard way. Use the good stuff!
Can you use other veggies? Absolutely. I’ve done spinach, peas, and even roasted mushrooms. The core of shrimp Alfredo pasta is the sauce, shrimp, and pasta—the rest is up to you.
Equipment Needed
You don’t need a restaurant kitchen to make this shrimp Alfredo pasta. I’ve made it in my tiny apartment with the most basic gear.
- Large pot for boiling pasta: Mine is ancient and dented, but it holds noodles just fine.
- Large skillet or sauté pan: Nonstick, stainless, or cast iron all work. You want something wide enough to fit the shrimp and sauce.
- Colander: For draining pasta (though I’ve used a slotted spoon when the colander was in the dishwasher).
- Measuring cups and spoons: Accuracy helps, especially with the cream and Parmesan.
- Microplane or grater: For Parmesan and optional lemon zest.
- Wooden spoon or spatula: For stirring—wooden spoons are my ride-or-die for pasta dishes.
Quick note: If you don’t have a skillet big enough for everything, you can mix the sauce and pasta in the pot after draining. No shame—done it plenty of times.
The only “fancy” thing I use is a microplane for grating cheese. If you don’t have one, just use the side of your box grater. No one will know.
How to Make Creamy Shrimp Alfredo Pasta – Step-by-Step
Alright, let’s do this. I’m walking you through exactly how I make my creamy shrimp Alfredo pasta, with all the little tricks I’ve learned.
- Boil the Pasta & Broccoli (10 minutes)
Bring a big pot of salted water to a boil. Add your pasta and cook according to package directions—usually 9-11 minutes. About 3 minutes before the pasta is done, toss in the broccoli florets. They should turn bright green and tender but still have a little bite. Reserve ½ cup (120ml) pasta water, then drain everything and set aside. - Cook the Shrimp (5 minutes)
While the pasta cooks, heat 1 tbsp butter in your skillet over medium-high. Pat the shrimp dry and season with a little salt and pepper. Add shrimp to the pan in a single layer. Cook for 1-2 minutes on each side, just until they’re pink and opaque. Remove to a bowl (they’ll finish cooking in the sauce). - Make the Alfredo Sauce (7 minutes)
In the same skillet, melt 2 tbsp butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant (don’t let it burn). Pour in the heavy cream and bring to a gentle simmer. Add grated Parmesan, stirring constantly until melted and smooth. If the sauce looks too thick, add a splash of reserved pasta water. It should be creamy, not gloopy. - Combine Everything (3 minutes)
Add drained pasta and broccoli to the skillet with the sauce. Toss gently to coat everything. Add the cooked shrimp and any juices from the bowl. If it seems dry, add a bit more pasta water. Season with extra salt, pepper, and a pinch of lemon zest if you like. - Finish & Serve (5 minutes)
Toss everything one last time so the sauce clings to the pasta. Serve right away, topped with more Parmesan and black pepper. I like it with a sprinkle of parsley for color.
Time check: You’re about 30 minutes in and dinner is done. The kitchen smells unreal—garlicky, buttery, and just a little sweet from the broccoli.
Troubleshooting:
- If your sauce separates, add a splash more cream and whisk gently—it usually comes back together.
- Overcooked shrimp get rubbery, so watch closely. Pull them off the heat as soon as they turn pink.
- Pasta sticking together? Toss with a teaspoon of oil before adding to the sauce.
- Broccoli too soft? Cut bigger florets next time, or add later in the boiling process.
Don’t skip the pasta water! It’s the secret to making the Alfredo sauce cling and stay creamy.
My Best Tips & Techniques for Shrimp Alfredo Pasta
Okay, here’s where I share the best tricks I’ve picked up from making this creamy shrimp Alfredo pasta more times than I can count.
- Don’t overcook the shrimp: The moment they go opaque and pink, get them out of the pan. They’ll finish in the hot pasta and sauce.
- Freshly grated Parmesan is the way: Pre-grated cheese just clumps and doesn’t melt as smoothly. I learned this after a few grainy disasters.
- Room temperature cream blends better: If you remember, pull the cream out of the fridge 10 minutes before cooking. It’s not essential, but the sauce is smoother.
- Use the pasta water trick: Add a splash at a time until the sauce is silky. It also helps loosen everything up if you’re reheating leftovers.
- Prep everything before you start: Shrimp cooks fast, and the sauce comes together quickly. Measure, chop, and have things ready to go.
- Clean as you go: Trust me, you don’t want to face a mountain of dishes after eating this comfort food.
- Pepper is your friend: Alfredo sauce can be rich, but a hefty grind of black pepper balances everything out.
- Don’t let the sauce boil: Simmer gently, or you’ll risk splitting the cream. Low and slow wins here.
Real talk: The first time I made Alfredo sauce from scratch, I overheated the cream and ended up with a sad, oily mess. Now I keep the heat on medium and stir constantly—it’s basically foolproof.
If the sauce ever seems too thick, don’t panic. Pasta water and gentle stirring fix almost everything.
Last tip: Taste before serving. The Parmesan is salty, so you might not need as much extra salt as you think.
Ways to Mix Up Your Shrimp Alfredo Pasta
Once you’ve nailed the classic, here’s where you can have some fun. I’ve played around with these variations, and honestly, they’re all winners.
- Chicken Alfredo Pasta: Swap shrimp for grilled chicken breast (sliced thin). My husband prefers this version because he’s a chicken guy.
- Spicy Cajun Shrimp Alfredo: Add 1 tsp Cajun seasoning to the shrimp before cooking. It’s got a smoky kick—so good!
- Bacon Broccoli Alfredo: Crisp up 4 slices of bacon, chop, and stir in with the broccoli. I do this when I want something extra indulgent.
- Mushroom Alfredo: Sauté 1 cup sliced mushrooms with the garlic before adding cream. They add earthy flavor and extra umami.
- Gluten-Free Pasta: Use your favorite gluten-free noodles. I’ve had great luck with Barilla and Jovial brands—the sauce is forgiving, and the texture is still silky.
- Low-Carb Swap: Trade pasta for zucchini noodles or spaghetti squash. The sauce works perfectly, and it’s a lighter dinner.
- Extra Veggies: Stir in baby spinach or peas at the end. They wilt beautifully in the hot sauce.
- Vegan Alfredo: Use coconut cream, vegan Parmesan, and swap shrimp for sautéed tofu cubes. Not exactly classic, but tasty for dairy-free friends.
I’ve even tried adding roasted red peppers and a little smoked paprika for a Spanish-inspired twist—amazing with shrimp. Don’t be afraid to riff on this shrimp Alfredo pasta recipe. The sauce is your canvas.
Serving Ideas & Storage Tips
How to Serve It
This shrimp Alfredo pasta is best served right away, while the sauce is creamy and the shrimp are juicy. I like to pile it into big bowls, top with extra Parmesan and a sprinkle of parsley (or whatever herbs I have lurking in the fridge).
- Weeknight dinner: Serve with garlic bread and a simple green salad.
- Brunch party: Plate in shallow bowls, drizzle with good olive oil, and top with lemon zest for color.
- Lunch leftovers: Pack in a thermos for school or work. The sauce stays creamy, even after reheating.
- Date night: Add a glass of chilled white wine and light a candle. Fancy, but still easy.
My favorite way to eat leftovers? Reheat in a skillet with a splash of cream or milk, then toast a slice of bread to mop up the sauce.
How to Store It
- Room Temperature: Not recommended (because of shrimp and cream). Serve immediately or chill leftovers.
- Refrigerator: Store in an airtight container for up to 3 days. The broccoli stays bright, and the sauce doesn’t separate.
- Freezer: You can freeze it (up to 2 months), but the sauce may get a little grainy when reheated. If you do, add a splash of cream and stir gently to bring it back together.
- Reheating: Microwave in 30-second bursts, stirring in between. Or reheat gently in a skillet with a little extra cream or milk.
Pro tip: If it starts to dry out, add a splash of pasta water or milk to revive the sauce. And if you have extra Parmesan, sprinkle that on top before serving—never a bad move.
Nutritional Info & Health Benefits
I’m not a dietitian, but I can tell you why I feel okay eating this creamy shrimp Alfredo pasta on a random Tuesday night.
| Per Serving (1/4 recipe) | Amount |
|---|---|
| Calories | ~475 |
| Protein | 26g |
| Carbs | 49g |
| Fat | 18g |
| Fiber | 4g |
- High in protein: Shrimp + Parmesan = actual staying power. I don’t get hungry an hour after eating.
- Good source of calcium: Thanks, cheese and cream.
- Potassium from broccoli: Helps balance out all that salty Parmesan.
- Healthy fats: It’s creamy and satisfying, but not greasy.
- Lower sugar than takeout Alfredo: No weird fillers or sweeteners.
Dietary notes: Contains gluten, dairy, shellfish, and eggs (if you use egg pasta). Can be made gluten-free or dairy-free with swaps above.
Honest take: Is it health food? Not really. But compared to restaurant Alfredo, it’s lighter, fresher, and a whole lot less sodium. Plus, you get broccoli. That counts, right?
Final Thoughts: Why Creamy Shrimp Alfredo Pasta Is My Weeknight Hero
So that’s my creamy shrimp Alfredo pasta recipe—comfort food with a splash of fancy, but totally doable on a busy night. It’s the dish I make when I want dinner to feel special, even if I’m just eating in my sweatpants.
This recipe has never let me down. It’s quick, it’s packed with flavor, and it’s flexible enough to handle whatever’s in my fridge. My kids love it, my friends ask for seconds, and I always feel like a genius when I pull creamy Alfredo sauce together in one pan.
Make it your own! Switch up the veggies, try a different protein, add your favorite spices. That’s how recipes get better—when they reflect what you love. And if you make this, please let me know! Drop a comment below or tag me on Instagram @yourhandle (seriously, seeing your cooking makes my day).
Happy cooking! May your kitchen smell like garlic, butter, and all the good things tonight.
FAQs About Creamy Shrimp Alfredo Pasta
Q: Can I use frozen shrimp?
A: Totally! I use frozen shrimp almost every time. Just thaw them under cold running water for 5 minutes, pat dry, and they’re good to go. No need to buy fresh unless you want to splurge.
Q: What pasta shape works best for Alfredo?
A: Fettuccine is classic, but I’ve used penne, spaghetti, and even rotini. Alfredo sauce clings to anything, so use whatever you have.
Q: Can I make this ahead?
A: Yes! I sometimes make the sauce and cook the shrimp ahead, then boil pasta and broccoli right before dinner. You can also store leftovers in the fridge—just add a splash of cream or milk when reheating.
Q: What can I substitute for heavy cream?
A: Half-and-half will work, but the sauce won’t be as thick. For a lighter version, use evaporated milk. If you want dairy-free, coconut cream is your best bet, but the flavor will be different.
Q: How do I know when the shrimp are done?
A: Shrimp cook fast! As soon as they turn pink and curl into a “C” shape, pull them off the heat. If they’re shaped like an “O,” you’ve gone too far (but they’ll still taste fine in sauce).
Got more questions? Drop them below—I love helping troubleshoot, and there’s no such thing as a silly pasta question.
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Creamy Shrimp Alfredo Pasta with Broccoli
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This easy weeknight pasta features plump shrimp, tender broccoli, and a silky Parmesan Alfredo sauce tossed with fettuccine. Ready in 30 minutes, it’s comfort food with a splash of fancy—perfect for family dinners or special occasions.
Ingredients
- 12 oz fettuccine (or linguine, spaghetti, or penne)
- 1 lb shrimp, peeled and deveined
- 2 cups broccoli florets (about 8 oz)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- 1/2 cup reserved pasta water
- Lemon zest (optional)
- Red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions (9-11 minutes). About 3 minutes before pasta is done, add broccoli florets. Reserve 1/2 cup pasta water, then drain pasta and broccoli.
- While pasta cooks, heat 1 tbsp butter in a large skillet over medium-high heat. Pat shrimp dry and season with salt and pepper. Add shrimp in a single layer and cook 1-2 minutes per side, until pink and opaque. Remove shrimp to a bowl.
- In the same skillet, melt remaining 2 tbsp butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Add Parmesan, stirring constantly until melted and smooth. If sauce is too thick, add reserved pasta water a splash at a time.
- Add drained pasta and broccoli to the skillet with sauce. Toss gently to coat. Add cooked shrimp and any juices from the bowl. If dry, add more pasta water. Season with extra salt, pepper, and lemon zest if desired.
- Toss everything one last time so sauce clings to pasta. Serve immediately, topped with more Parmesan, black pepper, and parsley if desired.
Notes
Use freshly grated Parmesan for the smoothest sauce. Don’t overcook shrimp—they finish in the sauce. Reserve pasta water to adjust sauce consistency. For gluten-free, use GF pasta; for dairy-free, use coconut cream and vegan Parmesan. Add red pepper flakes for a kick, or swap broccoli for other veggies. Leftovers reheat well with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1/4 of recipe
- Calories: 475
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 49
- Fiber: 4
- Protein: 26
Keywords: shrimp alfredo, creamy pasta, weeknight dinner, broccoli, parmesan, easy pasta, seafood pasta, comfort food
