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I love how the velvety Alfredo sauce clings to tender shrimp and vibrant broccoli florets. It creates perfect balance in Shrimp and Broccoli Alfredo. Creamy richness meets fresh green brightness every time. Garlic-infused layers add flavor. Al dente fettuccine gives great texture too. Busy moms like me appreciate the quick stovetop method.
One pound of shrimp stars here. Each serving packs protein for long days. Broccoli brings fiber for balance. So, leftovers reheat easily for lunches. They taste restaurant-quality. My family begs for seconds. The comforting yet elevated taste wins them over.
Why We Love This Recipe
- Quick Weeknight Win: Ready in 30 minutes. Simple stovetop steps fit busy schedules perfectly.
- Flavor Explosion: Garlic, butter, and Parmesan make silky sauce. It elevates plain pasta fast.
- Protein Powerhouse: About 30 grams per serving from shrimp and cheese. Keeps you full longer.
- Veggie Boost: Frozen broccoli adds nutrition and color. No extra chopping needed.
Ingredients to Make Shrimp and Broccoli Alfredo
I gather these ingredients for Shrimp and Broccoli Alfredo. They mix seafood freshness with creamy dairy. Quick veggies boost nutrition too. Shrimp and Parmesan deliver protein. Broccoli adds vitamins. No fuss for weeknights.
- fettuccine pasta – base for twirling up the creamy sauce.
- medium shrimp – peeled and deveined for tender, high-protein bites; fresh or thawed works.
- garlic – minced for aromatic depth that infuses the entire dish.
- unsalted butter – cubed to build a rich, smooth sauce foundation.
- cream cheese – softened and cubed for velvety thickness without heavy cream.
- whole milk – whisked in for creamy consistency and lightness.
- shredded Parmesan cheese – melted for nutty savoriness; extra for topping.
- frozen broccoli florets – convenient addition that steams perfectly with pasta.
- salt – seasons the sauce base evenly.
- black pepper – ground fresh to taste for subtle heat.
How to Make Shrimp and Broccoli Alfredo
Step 1: Cook the pasta and broccoli
I bring a large pot of salted water to a boil. Then, I add fettuccine. Cook until al dente, about 8-10 minutes. In the last 4-5 minutes, I stir in frozen broccoli. It softens right with the pasta. Next, drain them. Reserve 1 cup pasta water. Set aside to stop cooking.
Step 2: Prepare the shrimp
While pasta cooks, I heat a bit of butter in a skillet over medium. I add shrimp and minced garlic. Sauté 3-5 minutes until pink and opaque. Stir often for even cooking. Then, remove shrimp. Set aside to stay tender.
Step 3: Make the Alfredo sauce
In the same skillet, I melt cubed butter over medium heat. I add softened cream cheese. Whisk until smooth. Gradually, I pour in whole milk. Whisk constantly for creaminess. Heat through. Stir in Parmesan until melted. Season with salt and pepper. Thin with pasta water if thick.
Step 4: Combine and serve
I return pasta, broccoli, and shrimp to the skillet. Toss gently over low heat. Coat everything evenly. Taste and adjust. Serve hot. Top with extra Parmesan and pepper.
Pro Tips for Success
- Reserve Pasta Water: It loosens thick sauce. Keeps things silky without weak flavor.
- Don’t Overcook Shrimp: Pink and opaque means done. Avoid tough bites.
- Boost Protein Further: Extra Parmesan or spinach works great. Adds meal staying power.
- Garlic Timing: Mince fresh before sautéing. Maximizes punchy flavor.
How to Serve Shrimp and Broccoli Alfredo
Garnishes
I finish with extra Parmesan. It melts into the sauce nicely. Cracked pepper adds bite. Chopped parsley brings green pop. Lemon zest cuts richness with bright citrus.
Side Dishes
I pair with arugula salad. Dress simply with oil and vinegar. It refreshes after creamy pasta. Grilled asparagus echoes broccoli freshness too.
Creative Ways to Present
I spoon into pasta bowls for twirling. Or layer in cast-iron skillet for family style. Twirl nests on plates. Place shrimp on top for appeal.
Make Ahead and Storage
Storing Leftovers
I cool leftovers first. Then transfer to a shallow dish. Cover with plastic wrap. Refrigerate up to 3 days. Sauce stays cohesive.
Freezing
I portion into freezer bags. Press out air. Seal tight. Freeze up to 2 months. Pasta shape holds well.
Reheating
I warm in skillet over low with milk splash. Revives creaminess. Or microwave in bursts. Cover with damp towel. Stir halfway. Prevents drying.
Print
High Protein Shrimp and Broccoli Alfredo
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
High Protein Shrimp and Broccoli Alfredo is a creamy, indulgent pasta dish featuring tender shrimp, broccoli florets, and a rich Alfredo sauce made with cream cheese, Parmesan, and whole milk.
Ingredients
- 8 ounces uncooked fettuccine pasta
- 1 pound uncooked medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- ½ cup unsalted butter, cubed
- 1 package (8 ounces) cream cheese, cubed and softened
- 1 cup whole milk
- ½ cup shredded Parmesan cheese, plus more for serving
- 4 cups frozen broccoli florets
- ½ teaspoon salt
- Black pepper, to taste
Instructions
- Cook the pasta and broccoli: Bring a large pot of lightly salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. During the final 4-5 minutes of cooking, add the frozen broccoli florets to the pot with the pasta. Drain the pasta and broccoli, reserving about 1 cup of the pasta water, and set aside.
- Prepare the shrimp: While the pasta cooks, melt a small amount of butter or oil in a large skillet over medium heat. Add the peeled and deveined shrimp and minced garlic. Sauté for 3-5 minutes, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Alfredo sauce: In the same skillet, melt the cubed butter over medium heat. Add the softened cream cheese and whisk until smooth. Gradually pour in the whole milk, whisking continuously until the sauce is creamy and heated through. Stir in the ½ cup of shredded Parmesan cheese until melted and smooth. Season the sauce with ½ teaspoon of salt and black pepper to your liking. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Combine and serve: Return the cooked pasta, broccoli, and shrimp to the skillet with the Alfredo sauce. Toss gently to ensure everything is evenly coated. Serve immediately, topped with additional shredded Parmesan cheese and a sprinkle of fresh black pepper.
