Creamy Shrimp Alfredo with Broccoli: A Restaurant-Worthy Recipe

Indulge in this creamy Shrimp Alfredo with broccoli, a restaurant-quality fettuccine alfredo perfect for a romantic dinner for two or a special family meal. Featuring succulent shrimp, tender broccoli florets, and a rich, homemade Alfredo sauce, this dish is ready in under an hour!

Planning a romantic Valentine’s Day dinner? You don’t need fancy ingredients or complicated recipes to create a memorable meal. This Shrimp Alfredo offers a luxurious and satisfying experience without being overly extravagant. The combination of juicy shrimp and homemade Alfredo sauce delivers a comforting and familiar flavor profile.

Growing up, seafood was often reserved for special occasions, as it was considered a more premium protein compared to everyday staples like chicken. This association makes shrimp dishes feel celebratory and perfect for special events.

Shrimp Alfredo isn’t just for February; it’s a versatile dish that can be enjoyed year-round. Many families serve it on Christmas Eve as part of the traditional Feast of the Seven Fishes.

So, what exactly is fettuccine alfredo? It’s a classic pasta dish featuring fettuccine noodles tossed in a creamy Parmesan cheese sauce. Protein additions like chicken or shrimp elevate the dish to a complete and satisfying meal.

This recipe shares similarities with alfredo mac and cheese, but uses fettuccine pasta instead of cavatappi. It’s also a quicker alternative to alfredo stuffed shells, making it ideal for busy weeknights.

Why You’ll Love This Shrimp Alfredo Recipe

• Versatile: Not a fan of shrimp? Substitute chicken, salmon, or sausage. For a vegetarian option, simply omit the meat and add mushrooms or extra broccoli.
• Perfect Portion Size: This recipe yields approximately 4 servings, enough for two generous portions per person or leftovers for lunch the next day.
• Quick and Easy: This Shrimp and Broccoli Alfredo is a perfect weeknight dinner option, especially if you use pre-peeled shrimp to minimize prep time.

Ingredients For Shrimp Alfredo

Here’s a list of the key ingredients you’ll need to make this delicious Shrimp Alfredo:

• Fettuccine: While fettuccine is the traditional pasta choice for Alfredo sauce, you can experiment with other shapes like linguine, elbow macaroni, or cavatappi.
• Broccoli: Use either fresh or frozen broccoli florets, chopped into bite-sized pieces.
• Vegetable Oil: Used for pan-frying the shrimp to ensure a perfectly cooked, juicy result.
• Shrimp: Medium or large shrimp are ideal, as they retain their juiciness during cooking. Pre-peeled and deveined shrimp with the tails removed simplify the preparation process.
• Butter: Provides the essential fat component for creating a rich and flavorful homemade Alfredo sauce.
• Onion and Garlic: Aromatics that add depth and complexity to the overall flavor profile of the dish.
• Heavy Cream: Thickens the sauce naturally without the need for flour, thanks to its high fat content. Do not substitute with milk, as it will not provide the same richness.
• Parmesan Cheese: For the best flavor, use imported Parmigiano Reggiano. (See more on choosing the right Parmesan below.)
• Lemon Juice: A touch of acidity to balance the richness of the sauce and brighten the flavors.
• Salt and Pepper: Seasoning essentials. Parmesan cheese is naturally salty, so use salt judiciously. Black pepper adds a subtle hint of spice.

Choosing the Best Parmesan Cheese for Fettuccine Alfredo

The quality of Parmesan cheese significantly impacts the flavor of your Alfredo sauce. While there are various options available, choosing the right one is crucial for achieving the best results.

Ideally, opt for Parmigiano Reggiano. This imported cheese from Italy is made exclusively with milk, salt, and rennet. It boasts a distinct rind with pinprick markings spelling out its name, a testament to its authenticity. Parmigiano Reggiano offers a complex, nutty flavor that elevates the Alfredo sauce to new heights. However, it tends to be more expensive than domestic Parmesan.

Domestic Parmesan is a more budget-friendly alternative. While it may contain additives, it can still contribute a pleasant flavor to your Shrimp Alfredo. Another option that is found in most homes is the grated Parmesan cheese in the green can.

The type of Parmesan cheese you choose ultimately depends on your budget and personal preferences. Regardless of your choice, using freshly grated Parmesan cheese is always recommended, as it melts more smoothly and evenly into the sauce.

How To Make Shrimp Fettuccine Alfredo

Making your own Shrimp Fettuccine Alfredo is easier than you might think! Follow these simple steps for a restaurant-worthy dish at home:

1. Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. During the last 3-5 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli together in a colander.
2. Cook Shrimp: Heat vegetable oil in a large skillet over medium heat. Add the shrimp and cook for 1-2 minutes per side, until pink and cooked through. Transfer the shrimp to a bowl and set aside.
3. Sauté Aromatics: In the same skillet, melt the butter. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
4. Make Alfredo Sauce: Slowly whisk in the heavy cream. Bring the mixture to a simmer, then reduce heat to low. Gradually stir in the grated Parmesan cheese until melted and the sauce has thickened, about 2-3 minutes.
5. Season the Sauce: Remove the skillet from heat. Stir in the lemon juice, black pepper, and salt to taste.
6. Combine and Serve: Toss the cooked pasta and broccoli with the Alfredo sauce. Gently fold in the cooked shrimp. Serve immediately and enjoy!

Store leftover Shrimp Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

What To Serve With Shrimp Alfredo

Shrimp Alfredo is a rich and satisfying dish, so it pairs well with lighter side dishes to balance the meal. Here are a few suggestions:

• Green Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the creamy pasta.
• Roasted Vegetables: Roasted asparagus, Brussels sprouts, or green beans offer a healthy and flavorful side option.
• Garlic Bread: Crusty garlic bread is perfect for soaking up the delicious Alfredo sauce.

For dessert, consider a classic Italian treat like tiramisu or a light and fruity panna cotta. Or, opt for chocolate mousse or a warm brownie sundae.

More Shrimp Recipes

If you enjoyed this Shrimp Alfredo with Broccoli, be sure to check out these other delicious shrimp recipes:

• Spicy Beer Shrimp
• General Tso Shrimp
• Shrimp Curry
• Baked Coconut Shrimp
• Air Fryer Coconut Shrimp

Shrimp Alfredo

Yield:
4 servings

Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

This creamy Shrimp Alfredo with broccoli is a restaurant-worthy fettuccine alfredo for two made with juicy shrimp, tender broccoli, and a homemade Alfredo sauce. Ready in under an hour!

Ingredients

• 1/2 pound (8 ounces) uncooked fettuccine
• 1 cup chopped fresh or frozen broccoli
• 1 teaspoon vegetable oil
• 6 ounces medium or large raw shrimp, peeled and deveined with tails removed
• 2 tablespoons unsalted butter
• 1/4 cup white or yellow onion, diced
• 1 clove garlic, minced
• 1 cup heavy whipped cream, room temperature (do not substitute milk)
• 1 + 1/4 cup freshly grated Parmigiano Reggiano (*see Note about cheese type)
• 1 tablespoon fresh lemon juice
• Kosher salt and ground black pepper, to taste

Instructions

1. Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add the pasta. Cook as directed on the package until al dente, about 9-11 minutes. During the last 3-5 minutes of cooking, add the broccoli to the boiling water. Drain into a colander.
2. While the pasta is cooking, in a large skillet over medium heat, heat the oil. Add the shrimp and cook for 1-2 minutes or until brown then flip and cook another 1-2 minutes or until shrimp are fully pink and curled. Transfer to a bowl and keep warm.
3. In the same skillet (no need to clean), melt the butter, scraping up any brown bits left behind. Add the onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute.
4. Slowly whisk in the cream. Bring to a boil then immediately turn the heat down to a simmer. Whisk in the cheese then cook until melted and sauce has thickened, about 2-3 minutes.

   I like to pull the sauce before it’s fully done because it’ll thicken as it cools. If your sauce gets too thick, stir in more cream.

5. Remove from the heat then stir in the lemon juice and a big pinch of black pepper. Taste and adjust for seasoning. If it tastes bland, it’s not salty enough so add more cheese or kosher salt.
6. Toss together the pasta and broccoli, shrimp, and sauce then serve immediately.

   Refrigerate leftovers for up to 3 days.

Notes

• Parmigiano Reggiano is imported and has the iconic rind with the holes that spell out its name. It’s preferred but you can easily use domestic Parmesan. Both will need to be grated by hand.

  In a pinch you can use grated Parmesan from the green can, but it doesn’t melt as well and can leave your sauce a little gritty. If you use use this, start with half the amount, taste, then add more as needed.

• If you enjoyed this recipe, check out Alfredo Mac and Cheese and Alfredo Stuffed Shells.

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