This take on a classic Italian-American recipe for Broccoli Shrimp Alfredo combines a rich cheesy tasting Alfredo Sauce with deliciously succulent gulf shrimp and fresh organic broccoli florets. It’s super easy to make and the perfect comfort food to serve your family, that’s ready to eat in no time at all on busy work nights.
I am a total sucker for a creamy sauce over my pasta, and I love it, especially when combined with shrimp and broccoli, the flavor is just irresistible to me. I know that sounds dramatic, Y’all, but I melt in my seat when I have a big bowl of Broccoli Shrimp Alfredo. I know some of you are smirking to yourselves reading that, and I don’t care if you judge me. A girl has a right to melt over her comfort foods.
Some of you may remember when we discussed the story of how Alfredo Sauce was invented, and how a man named Alfredo di Lelio concocted his recipe while trying to cook something that would please his pregnant wife. He created a sauce made with parmesan cheese and butter and poured it over some fettuccine. Di Lelio opened up a restaurant in Rome, Italy, and served his fettuccine dish (Italian: pasta al burro e Parmigiano), one of the oldest and simplest ways to prepare pasta for his customers.
As you can see from the above image of my version of Broccoli Shrimp Alfredo, I am a big fan of hot pepper flakes, if you are not a big fan omit them from the recipe. Hot pepper flakes are usually a love/hate relationship with many folks. Honestly, it won’t change the method much, and I want you to enjoy your dinner not catch on fire trying to eat it.
The recipe for Broccoli Shrimp Alfredo is straightforward to make from scratch, including the Alfredo sauce; however, if you want, you can cut a bit of time by using your favorite brand of Alfredo sauce and organic frozen broccoli if you wish to do so. Just promise yourself that you will at least make it from scratch one time because trust me after that, you won’t even bother with that jarred sauce again after tasting what you’ve been missing.
Ingredients needed to make Broccoli Shrimp Alfredo
- Kosher salt
- 12 ounces fettuccine
- Olive oil, for tossing
- 1 pound jumbo shrimp, cleaned and shells removed
- Freshly ground black pepper
- Eight tablespoons unsalted butter
- Four cloves of garlic minced
- 2 cups heavy cream
- Two pinches freshly grated nutmeg
- 1 and 1/2 cups freshly grated Parmigiano-Reggiano cheese
- 4 cups lightly steamed fresh broccoli florets or organic frozen
- freshly ground black pepper
- pinch of red pepper flakes, optional
Tips for the recipe:
- Use fresh never wild-caught frozen shrimp, remove the shells, removing the tails is optional
- Cook the pasta al dente method according to package instructions.
- Do not rinse the pasta; it helps the sauce adhere better.
- Use fresh garlic and mince with a garlic press.
- Do not use salted butter.
- Be sure to use either fresh or organic frozen broccoli for the best results.
- Kosher salt to salt water
- 12-16 ounces Fettuccine
- Olive oil for tossing
- 1 pound Large shrimp cleaned and shells removed
- Freshly ground black pepper
- 8 tablespoons Unsalted butter
- 4 cloves Garlic minced
- 2 cups Heavy cream
- 2 pinches Freshly grated nutmeg
- 1 ½ cups freshly grated Parmigiano-Reggiano cheese
- 4 cups Lightly steamed fresh broccoli florets or frozen
- Freshly ground black pepper to own taste
- 1 pinch Red pepper flakes optional
Bring a large pot of salted water to a rolling boil. Add the pasta, and boil the pasta according to package directions for al dente style pasta, tender but still slightly firm to the bite. Strain, and toss with a splash of olive oil.
Meanwhile, pat the large cleaned shrimp dry with a clean paper towel until dry. Season with kosher salt and freshly ground pepper.
Heat a large metal skillet over medium heat, add 2 tablespoons of the unsalted butter. When the butter melts, raise the heat to medium-high, and add all of the shrimp at once. Cook the shrimp, without moving them, until the underside is pink, about 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Remove the shrimp from the metal skillet and place on a clean dish until needed.
Reduce the heat to medium, then add the remaining 6 tablespoons butter, the butter has melted, add minced garlic, cook for 1-2 minutes then whisk in the heavy cream and nutmeg and bring to a simmer, then cook for 3 minutes. Lower the heat to a low setting.
Whisk in the Parmigiano-Reggiano into the sauce. Add the shrimp, lightly steamed broccoli, and al dente pasta, toss well. Season with salt, fresh ground pepper, and red pepper flakes.
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