5 from 17 votes
Broccoli Shrimp Alfredo Recipe
Broccoli Shrimp Alfredo Recipe
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
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.
Course: Main Course
Cuisine: American, Italian
Keyword: Brocolli Shrimp Alfredo
Servings: 6 People
Author: Heidy McCallum
  • 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
  1. 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.
  2. Meanwhile, pat the large cleaned shrimp dry with a clean paper towel until dry. Season with kosher salt and freshly ground pepper.
  3. 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.
  4. 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.
  5. 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.