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
Scale
- 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