Here’s a full Creamy Shrimp & Broccoli Alfredo recipe that’s rich, silky, and perfect for an indulgent yet easy dinner.
Creamy Shrimp & Broccoli Alfredo
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
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8 oz fettuccine (or spaghetti/linguine)
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1 lb large shrimp, peeled & deveined
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2 cups broccoli florets (fresh or frozen)
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2 tbsp olive oil (or butter)
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3 cloves garlic, minced
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1 cup heavy cream
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¾ cup whole milk
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1 cup freshly grated Parmesan cheese
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2 tbsp cream cheese (for extra creaminess, optional)
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½ tsp Italian seasoning
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¼ tsp crushed red pepper flakes (optional, for a little kick)
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Salt & black pepper, to taste
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Fresh parsley, chopped, for garnish
Instructions
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Cook pasta
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Bring a large pot of salted water to a boil.
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Add pasta and cook according to package directions.
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During the last 3 minutes of cooking, toss in the broccoli florets.
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Drain and set aside, reserving ½ cup pasta water.
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Cook shrimp
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Pat shrimp dry with paper towels and season lightly with salt and pepper.
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In a large skillet, heat olive oil over medium heat.
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Add shrimp and cook 1–2 minutes per side until pink and opaque.
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Remove shrimp from skillet and set aside.
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Make Alfredo sauce
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In the same skillet, add a bit more oil or butter if needed.
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Sauté garlic for 30 seconds until fragrant.
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Stir in heavy cream, milk, and cream cheese (if using).
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Reduce heat to low and let it simmer gently for 2–3 minutes.
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Add Parmesan cheese, Italian seasoning, and red pepper flakes.
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Stir until smooth and creamy. If the sauce is too thick, add reserved pasta water a little at a time.
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Combine everything
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Add the cooked pasta and broccoli to the skillet, tossing to coat in the sauce.
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Gently fold in the shrimp.
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Taste and adjust seasoning with salt and pepper.
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Serve
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Garnish with parsley and extra Parmesan.
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Serve immediately while hot and creamy.
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Tip: For a lighter version, swap heavy cream with half-and-half, or use zoodles (zucchini noodles) instead of pasta.
