Shrimp Alfredo Fettuccine Broccoli

This Shrimp Alfredo Fettuccine with Broccoli is my go to when I need a show stopping pasta that is still quick enough for a busy weeknight. The homemade Alfredo sauce comes together in minutes while the pasta cooks and everything is finished in one pan. Creamy parmesan meets garlicky shrimp with flavorful broccoli tossed in for a well rounded meal that feels restaurant special every single time.

I first made this for a dinner with friends and it was such a hit that everyone had seconds. Now it is my reliable recipe when I want comfort food that is a little fancy and fast.

Ingredients

• Raw shrimp: choose peeled and deveined for convenience and seek out wild caught or the freshest shrimp you can find for the sweetest taste and best texture
• Butter: adds the rich base to Alfredo sauce European butter is extra creamy if you can find it
• Garlic: fresh cloves minced for stronger flavor look for plump cloves and avoid shriveled ones
• Flour: a bit thickens the sauce without making it heavy use unbleached all purpose for best results
• White wine: brings brightness to cut through the creaminess opt for a dry style like sauvignon blanc
• Heavy whipping cream: the foundation of Alfredo sauce use the coldest heavy cream for the richest result
• Grated parmesan cheese: for that signature sharpness grate your own from a wedge to avoid dry pre packed cheese
• Broccoli florets: offer crunch and color pick tight florets that are vibrant green and avoid yellowing
• Fettuccine: the wide ribbons hold onto the sauce beautifully use good quality dried or fresh pasta for best texture

Step by Step Instructions

Boil the Fettuccine

Cook the fettuccine in a big pot of salted boiling water until al dente which is usually about seven to ten minutes Stir now and then to keep the noodles separated Drain as soon as it is chewy but not mushy and set aside uncovered

Steam the Broccoli

In a separate saucepan steam broccoli florets with a splash of water until just tender which takes about five minutes Drain it right away to keep that vivid green color and crisp bite

Sauté the Shrimp

Melt one tablespoon of butter in a large skillet over medium heat Add shrimp in one layer and cook about two minutes per side or until pink and just opaque Remove them from the pan and tent loosely with foil so they stay juicy

Make the Alfredo Sauce

Lower the heat and add garlic to the same skillet where the shrimp cooked Stir about a minute until it smells fragrant Sprinkle in the flour and stir for another minute to make a light roux Slowly pour in the white wine while whisking nonstop until everything is smooth and creamy This takes two to three minutes

Finish the Sauce

When the sauce base thickens gently pour in the heavy cream while stirring Add parmesan and stir until it melts fully Remove the skillet from the heat so the sauce stays glossy and does not break

Toss Everything Together

Return shrimp broccoli and fettuccine to the pan with the sauce Toss gently and make sure every noodle and bite of shrimp is coated Eat right away for the creamiest results

Garnish and Serve

Sprinkle extra parmesan or chopped fresh parsley on top for a pop of color and flavor

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My favorite part is always the shrimp My dad taught me exactly how to keep them tender and pink so I will often cook an extra batch just for my little sister since she loves shrimp in any pasta

Storage Tips

Let leftovers cool fully before packing into an airtight container Refrigerate for up to three days For reheating use a covered baking dish and warm in the oven at three hundred fifty degrees for twenty minutes It keeps the sauce from splitting Microwaving often breaks the cream Freeze in a freezer bag for up to two months then thaw overnight in the fridge before heating gently

Ingredient Substitutions

Swap shrimp for diced cooked chicken if you prefer Avoiding meat Use extra broccoli or sauté mushrooms instead For a lighter version use almond milk and a little cream cheese instead of heavy cream and cornstarch for the flour You can switch to gluten free pasta and flour if you need a gluten free dinner

Serving Suggestions

Serve Shrimp Alfredo with a crisp green salad dressed in lemon vinaigrette to balance the rich sauce Garlic bread or focaccia is perfect for scooping up the leftovers If you enjoy wine choose the same dry white wine used in the sauce

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Cultural Context

Alfredo style sauce as known in American kitchens is much richer than the Roman version which uses only butter and cheese Adding shrimp and broccoli is a popular American twist that makes this trusted dish a full meal with veggies and protein

Recipe FAQs

→ How do you keep shrimp tender in Alfredo pasta?

Sauté shrimp briefly until just opaque and pink, then remove from heat immediately to avoid overcooking. Add back at the end to warm gently.

→ Can I substitute another vegetable for broccoli?

Yes, asparagus, peas, or spinach work well as alternatives and should be added at the same cooking stage as broccoli.

→ What kind of pasta works best with creamy sauce?

Wide noodles like fettuccine hold the sauce beautifully, but linguine or tagliatelle are great alternatives for coating with creamy sauce.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to five days. Reheat covered in the oven at 350°F for about 20 minutes or gently on the stovetop with a splash of cream.

→ Can this dish be frozen?

Yes, freeze in an airtight bag for up to two months. Thaw overnight in the refrigerator and reheat gently to maintain sauce texture.

→ Is it possible to make this dish ahead?

Components can be prepared ahead and combined just before serving with gentle warming to keep the creamy texture.