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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.