Description
Indulge in a creamy and flavorful dish with this Broccoli Shrimp Alfredo recipe. Tender shrimp, vibrant broccoli, and fettuccine pasta are coated in a rich Parmesan Alfredo sauce, creating a satisfying meal that is perfect for a cozy night in.
Ingredients
Fettuccine Pasta:
12 oz
Large Shrimp (peeled and deveined):
1 lb
Fresh Broccoli Florets:
2 cups
Olive Oil:
2 tablespoons
Garlic (minced):
3 cloves
Butter:
2 tablespoons
Heavy Cream:
1 ½ cups
Grated Parmesan Cheese:
1 cup
Salt:
½ teaspoon
Black Pepper:
¼ teaspoon
Crushed Red Pepper Flakes (optional):
¼ teaspoon
Chopped Parsley (for garnish):
¼ cup
Instructions
- Cook the Fettuccine Pasta: Boil the fettuccine pasta in salted water until al dente. Add broccoli in the last 2 minutes. Drain and set aside.
- Cook the Shrimp: Sear shrimp in olive oil until pink, then set aside.
- Make the Alfredo Sauce: Saute garlic in butter, add cream, Parmesan, salt, pepper, and red pepper flakes. Simmer until thick.
- Combine and Serve: Toss shrimp, pasta, and broccoli in the sauce. Heat through and garnish with parsley.
Notes
- You can use frozen broccoli if fresh isn’t available; just thaw and drain well.
- For a lighter version, use half-and-half instead of heavy cream.
- Enhance the dish with a squeeze of lemon juice for brightness.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 210mg
