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A close-up view of Shrimp Broccoli Alfredo, showing the texture of the creamy sauce coating the fettuccine, shrimp, and broccoli florets.

Shrimp Broccoli Alfredo: The Ultimate Creamy Recipe

This Shrimp Broccoli Alfredo is the ultimate 30-minute meal. Succulent shrimp, fresh broccoli, and a homemade garlic Parmesan cream sauce tossed with fettuccine for a rich, easy, and satisfying weeknight dinner that tastes like it came from a restaurant.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fettuccine
  • 1 lb large shrimp peeled and deveined
  • 1 head broccoli cut into small florets (about 4 cups)
  • 4 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 2 cups heavy cream
  • 1.5 cups Parmesan cheese freshly grated, plus more for garnish
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly ground
  • 0.125 tsp nutmeg freshly grated (optional)

Equipment

  • 1 Large Pot
  • 1 Large Skillet or Dutch Oven
  • 1 Colander

Method
 

  1. Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. In the last 3-4 minutes of cooking, add the broccoli florets to the pot. Reserve 1 cup of pasta water before draining the pasta and broccoli.
  2. Sauté the Shrimp: While pasta cooks, melt 1 tbsp of butter in a large skillet over medium-high heat. Pat shrimp dry, season with salt and pepper, and cook for 1-2 minutes per side until pink. Remove from skillet and set aside.
  3. Start the Sauce: In the same skillet, reduce heat to medium. Add the remaining 3 tbsp of butter and minced garlic. Sauté until fragrant, about 30-60 seconds.
  4. Build the Creamy Sauce: Slowly pour in the heavy cream, stirring. Bring to a gentle simmer for 2-3 minutes to thicken. Reduce heat to low.
  5. Add the Cheese: Gradually whisk in the freshly grated Parmesan cheese until smooth. Season with salt, pepper, and nutmeg. If the sauce is too thick, add a splash of reserved pasta water.
  6. Combine Everything: Add the drained fettuccine and broccoli to the sauce, tossing to coat. Return the cooked shrimp to the skillet and toss to combine. Serve immediately.

Notes

Tip 1: Use freshly grated Parmesan cheese for the smoothest, most flavorful sauce. Pre-shredded cheese can make the sauce grainy.
Tip 2: Do not overcook the shrimp. They cook in just a few minutes and are done as soon as they turn pink and opaque.
Tip 3: Reserve the starchy pasta water. It’s perfect for thinning the sauce to your desired consistency without losing flavor.