Shrimp & Broccoli Alfredo

Here’s a rich, creamy, and easy-to-make Shrimp & Broccoli Alfredo recipe—perfect for a comforting weeknight dinner in under 30 minutes!

🦐 Shrimp & Broccoli Alfredo

Ingredients:

• 8 oz fettuccine (or pasta of choice)

• 1 lb shrimp, peeled & deveined (tail-on or off)

• 2 cups broccoli florets

• 2 tbsp butter

• 2 cloves garlic, minced

• 1 cup heavy cream

• ¾ cup grated Parmesan cheese (plus extra for topping)

• Salt & pepper, to taste

• Pinch of red pepper flakes (optional)

• Fresh parsley (optional, for garnish)

🍳 Instructions:

1. Cook the Pasta & Broccoli:

   • Boil pasta in salted water according to package instructions.

   • In the last 2–3 minutes of cooking, add broccoli florets to the pot.

   • Drain and set aside, reserving ½ cup of pasta water.

2. Sauté the Shrimp:

   • In a large skillet, melt 1 tbsp butter over medium-high heat.

   • Add shrimp, season with salt, pepper, and red pepper flakes.

   • Cook 2–3 minutes per side until pink and opaque. Remove and set aside.

3. Make the Alfredo Sauce:

   • In the same pan, melt remaining 1 tbsp butter. Add garlic and cook 30 seconds.

   • Pour in cream, bring to a simmer. Stir in Parmesan cheese and mix until smooth.

   • If too thick, add a splash of reserved pasta water for creaminess.

4. Combine Everything:

   • Add pasta, broccoli, and shrimp back into the sauce. Toss gently to coat.

   • Heat for 1–2 minutes until warmed through.

5. Serve:

   • Top with extra Parmesan and chopped parsley if desired.

   • Serve with garlic bread or a simple green salad.

Would you like a lighter version (e.g., with Greek yogurt or milk instead of cream)?