Garlic Butter Shrimp and Broccoli Alfredo

• 8 oz fettuccine pasta
• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Cook pasta according to package instructions until al dente; reserve 1/2 cup pasta water.
2. 2 While pasta cooks, heat butter in a large skillet over medium heat. Add garlic and sauté until fragrant.
3. 3 Add shrimp to the skillet and cook for 2 minutes per side until pink.
4. 4 Stir in heavy cream, Parmesan, and reserved pasta water. Simmer until sauce thickens slightly.
5. 5 Toss in cooked pasta and broccoli florets, coating well with sauce. Season with salt, pepper, and red pepper flakes if desired.
6. 6 Garnish with fresh parsley before serving.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute chicken for shrimp for a twist.

Substitutions

• Use zucchini or spinach in place of broccoli.
• Substitute half-and-half for heavy cream for a lighter sauce.

Pairings

• Garlic bread
• Caesar salad
• Pinot Grigio

Nutrition

Tips

• For extra flavor, sauté shrimp with a pinch of paprika.
• If sauce is too thick, thin with additional pasta water.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to revive the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with extra cream for best texture.

Serving Suggestions

• Serve with a side of garlic bread and a fresh green salad.
• Pair with a crisp white wine like Pinot Grigio.

FAQ