Shrimp and Broccoli Alfredo is a creamy, comforting dish that brings together tender shrimp and crisp broccoli in a luscious Alfredo sauce. The rich, cheesy sauce coats every bite, making it a perfect meal for any night you want something satisfying but not too fussy. The combination of shrimp’s delicate flavor and the slight crunch of broccoli gives it a nice balance that’s hard to resist.
I love making this dish when I want a cozy dinner that feels a little special but comes together quickly. One tip I’ve found helpful is to steam the broccoli just enough so it stays bright and crunchy—not mushy—because that texture really adds freshness to the creamy sauce. Plus, tossing in the shrimp at the right moment ensures they stay tender and juicy, which makes every forkful feel like a treat.
For serving, I usually pile this shrimp and broccoli Alfredo over some warm pasta or even rice if I’m feeling a bit different. It’s great with a sprinkle of Parmesan on top and a squeeze of lemon to brighten the dish up. Whenever I make this, friends and family always ask for seconds, and I think it’s because it manages to be both rich and light at the same time. It’s one of those meals I’m happy to come back to again and again.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well. If frozen, thaw before cooking. You can swap shrimp for scallops or chicken if seafood isn’t your thing.
Broccoli: Fresh broccoli gives the best texture, but frozen florets can also be used. Just steam or blanch until vibrant green but still crisp.
Heavy Cream: Heavy cream creates the creamy texture. For a lighter option, you can try half-and-half, but the sauce may be less thick and rich.
Parmesan Cheese: Freshly grated Parmesan melts better and tastes best. If unavailable, Pecorino Romano is a nice alternative.
Fettuccine Pasta: Fettuccine is classic, but any long pasta like linguine or tagliatelle works well. Gluten-free pasta is a good option for dietary needs.
How Do I Get the Alfredo Sauce Smooth and Creamy Without It Breaking?
Making Alfredo sauce can be tricky if the cheese clumps or the cream separates. Here’s how to keep it silky smooth:
- Use medium heat; too high can cause the sauce to break.
- Add cheese gradually, whisking continuously to melt it evenly.
- Make sure the cream is warm before adding the cheese—it helps melting gently.
- If sauce thickens too much, add reserved pasta water little by little to loosen it up.
- Avoid boiling once cheese is added to prevent graininess.
Following these tips makes a velvety sauce that coats pasta and veggies beautifully every time.
Equipment You’ll Need
- Large pot – for boiling the pasta easily and efficiently. I like a wider pot to keep everything from boiling over.
- Steamer basket or pot – to steam or blanch the broccoli without making a mess on the stove.
- Large skillet or sauté pan – perfect for cooking shrimp and making the sauce in one spot, saving time and dishes.
- Whisk – helps smooth out the Alfredo sauce as you add the cheese, making it nice and creamy.
- Measuring cups and spoons – for precision, especially with the cream and cheese.
Flavor Variations & Add-Ins
- Use cooked chicken or scallops instead of shrimp for a different protein option.
- Add a pinch of red pepper flakes or hot sauce to give it a little spice.
- Mix in sautéed mushrooms or cherry tomatoes for extra flavor and texture.
- Sprinkle chopped fresh parsley or basil on top before serving for a fresh kick.
How to Make Shrimp and Broccoli Alfredo
Ingredients You’ll Need:
- 8 oz fettuccine pasta (or your preferred pasta)
- 1 lb shrimp, peeled and deveined
- 2 cups broccoli florets
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- ½ tsp dried Italian herbs or parsley flakes (optional)
- Freshly cracked black pepper for garnish
How Much Time Will You Need?
This dish usually takes about 25-30 minutes from start to finish. That includes boiling the pasta, steaming the broccoli, cooking the shrimp, and preparing the creamy Alfredo sauce. It’s a quick and satisfying meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta and Broccoli:
Bring a large pot of salted water to a boil and cook your fettuccine according to the package directions until it’s al dente. Before draining, save ½ cup of the pasta water for later. While the pasta cooks, steam or blanch the broccoli for 2-3 minutes until it’s bright green and just tender. Drain and set both aside.
2. Cook the Shrimp:
Heat olive oil in a large skillet over medium-high heat. Add the shrimp, sprinkle with salt and pepper, and cook for about 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. Make the Alfredo Sauce:
In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté just for about a minute until fragrant—be careful not to burn it! Slowly pour in the heavy cream and bring it to a gentle simmer. Add the remaining butter and stir until melted.
Now, gradually whisk in the freshly grated Parmesan cheese until your sauce becomes smooth and creamy. Season with salt, freshly cracked black pepper, and the optional Italian herbs or parsley flakes.
4. Combine and Serve:
Add the cooked pasta and broccoli into your Alfredo sauce, tossing everything together so the noodles are well coated. If the sauce feels too thick, add the reserved pasta water little by little to get a silky consistency.
Finally, gently fold in the shrimp and warm everything through for a minute or two. Serve your shrimp and broccoli Alfredo hot, with extra Parmesan cheese and cracked black pepper on top if you like.
Enjoy your delicious and creamy Shrimp and Broccoli Alfredo!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just be sure to thaw them completely before cooking. The best way is to leave them in the fridge overnight or place them in a sealed bag submerged in cold water for quicker thawing. Pat them dry before cooking to avoid excess moisture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk if the sauce has thickened too much.
Can I Substitute the Broccoli?
Absolutely! You can swap broccoli for other vegetables like asparagus, spinach, or green beans. Just steam or sauté them until tender before adding to the sauce.
What Pasta Works Best with Alfredo Sauce?
Fettuccine is classic, but feel free to use linguine, tagliatelle, or even penne. Just cook the pasta according to package directions until al dente for the best texture.
