Shrimp and Broccoli Alfredo is a creamy, comforting pasta dish that brings together tender shrimp, crunchy broccoli, and a luscious Alfredo sauce so rich and smooth, it feels like a warm hug on a plate. The mix of garlic, Parmesan, and cream creates a classic sauce that clings perfectly to every bite, making it a crowd-pleaser every time.
I love making this dish because it’s quick to whip up on a busy night, yet feels special enough to serve guests. I usually start by sautéing the shrimp just until they turn pink, then adding vibrant broccoli for a nice pop of color and texture. The sauce comes together in minutes and feels like you’ve put in way more effort than you actually did. It’s one of those meals that’s both simple and satisfying.
My favorite way to enjoy Shrimp and Broccoli Alfredo is with a sprinkle of fresh parsley and a little extra Parmesan on top. It’s perfect with a side of crusty bread to soak up all that creamy sauce. Whenever I make this, the whole family gathers around the table, and I can’t help but feel grateful for such an easy and tasty dish that brings everyone together.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well. I prefer wild-caught for taste, but farmed is fine too. If you’re allergic or want a veggie version, try sautéed mushrooms or artichoke hearts instead.
Broccoli: Fresh broccoli florets give a nice crunch and color. You can skip blanching and steam the broccoli if pressed for time, or swap with asparagus for a different flavor.
Pasta: Fettuccine is classic for Alfredo because its flat shape holds the sauce nicely. Linguine or tagliatelle work just as well if you don’t have fettuccine.
Heavy Cream: This gives the sauce its rich texture. For a lighter option, use half-and-half or whole milk, but the sauce won’t be as thick or creamy.
Parmesan Cheese: Freshly grated Parmesan melts best and has a sharp flavor. Pre-grated cheese often has additives that can affect melting. Pecorino Romano is a good substitute if you want a nuttier taste.
How Do You Make the Alfredo Sauce Creamy and Smooth Without Clumps?
Getting the sauce just right can be tricky. Here’s my simple approach:
- Start by melting butter and gently cooking garlic; avoid browning it to prevent bitterness.
- Add the heavy cream and bring the mixture to a gentle simmer—don’t boil vigorously.
- Then add Parmesan gradually, stirring constantly so it melts evenly and the sauce smooths out.
- If the sauce gets too thick, loosen it with a splash of pasta water.
- Finally, toss pasta and other ingredients right into the sauce while it’s still warm, ensuring everything gets coated evenly.
Patience and steady stirring are key to that perfect silky Alfredo sauce every time.
Equipment You’ll Need
- Large pot – for cooking pasta and blanching broccoli; I like a big one because it’s easier to stir and prevents spills.
- Skillet or large frying pan – perfect for cooking shrimp and making the sauce; non-stick makes cleanup easier.
- Colander – to drain the pasta and broccoli; helps remove water without losing bits in the sink.
- Wooden spoon or silicone spatula – useful for stirring the sauce to keep it smooth and prevent burning.
- Measuring spoons and cups – for precise ingredient amounts, especially the cream and cheese for a perfect sauce.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or scallops for a different protein boost.
- Add sautéed mushrooms or sun-dried tomatoes to give the dish extra flavor and texture.
- Mix in a pinch of nutmeg or a splash of white wine to deepen the sauce’s richness.
- Use different cheeses like Gruyère or Asiago for a unique twist on the Alfredo sauce.
Shrimp and Broccoli Alfredo
Ingredients You’ll Need:
Main Ingredients:
- 8 oz fettuccine pasta
- 1 lb large shrimp, peeled and deveined
- 2 cups broccoli florets
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley (for garnish)
Time Needed:
This recipe takes about 25-30 minutes total. You’ll spend 10-12 minutes cooking the pasta and blanching the broccoli, about 5-6 minutes cooking the shrimp and preparing the sauce, and a few minutes mixing everything together.
Step-by-Step Instructions:
1. Cook Pasta and Blanch Broccoli:
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package directions until it’s almost tender (al dente). About 3 minutes before the pasta is done, add the broccoli florets to the boiling water to blanch them. Once ready, drain the pasta and broccoli together and set aside.
2. Cook the Shrimp:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for about 2-3 minutes per side until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
3. Make the Alfredo Sauce:
Lower the heat to medium and add butter to the skillet. Once melted, add minced garlic and sauté for about 1 minute until it’s fragrant but not browned. Pour in the heavy cream and bring it gently to a simmer. Stir the cream constantly and let it thicken slightly, about 3-4 minutes.
4. Add Cheese and Seasonings:
Slowly add the Parmesan cheese to the sauce, stirring constantly until the cheese melts and the sauce becomes smooth and creamy. Season with salt, freshly ground black pepper, and red pepper flakes if you want a little heat.
5. Combine and Heat Through:
Return the cooked shrimp, broccoli, and drained pasta to the skillet. Toss everything gently so the pasta and veggies are fully coated with the creamy sauce. Let it cook for another 1-2 minutes just to warm it all through.
6. Serve and Garnish:
Remove from heat. Sprinkle chopped fresh parsley on top for a fresh touch. If you like, add extra Parmesan cheese or red pepper flakes before serving. Serve immediately and enjoy!
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp works great! Just make sure to thaw them completely before cooking. The best way is to leave them in the fridge overnight or place them in a sealed bag and submerge in cold water for about 20 minutes. Pat dry to avoid extra moisture in the pan.
Can I Substitute the Broccoli with Another Vegetable?
Absolutely! Asparagus, snap peas, or green beans make excellent alternatives. Just adjust the blanching or steaming time to make sure they stay crisp-tender and don’t overcook.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or milk to bring back the sauce’s creaminess.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the shrimp and broccoli ahead and keep them refrigerated separately. Make the sauce and reheat everything together just before serving for the best flavor and texture.