I have to admit, making this Shrimp Alfredo Pasta with Broccoli Recipe has become one of my favorite kitchen experiments. From the first time I tossed perfectly cooked shrimp with creamy Alfredo sauce, I knew this was a recipe worth sharing. The broccoli adds a nice crunch and freshness, balancing the richness of the sauce.

Every bite feels like a restaurant-quality meal, but made in my own kitchen. It’s one of those dishes that impresses guests while being incredibly comforting for a weeknight dinner. You can also enjoy a similar Homemade Mac and Cheese Recipe for a creamy pasta twist.

Ingredients for Shrimp Alfredo Pasta with Broccoli

Here’s what I use when making this creamy, dreamy dish. I always try to use fresh ingredients where possible—it really makes a difference!

8 ounces fettuccine pasta – I prefer fresh pasta if you can get it; it absorbs the sauce beautifully.
1 pound medium shrimp, peeled and deveined – Fresh shrimp gives the best flavor; if frozen, thaw completely before cooking.
2 cups broccoli florets – Crisp-tender broccoli works best; avoid frozen, mushy pieces.
2 tablespoons olive oil – Adds a light, fruity base for cooking shrimp.
4 tablespoons unsalted butter – Provides richness and a silky sauce texture.
4 garlic cloves, minced – Fresh garlic gives an aromatic depth; skip powdered garlic.
1 cup heavy cream – Makes the sauce luxuriously creamy; full-fat cream works best.
1 cup freshly grated Parmesan cheese – Freshly grated melts better and tastes far superior to pre-shredded.
Salt and pepper, to taste – Season gradually to balance flavors.
Optional: pinch of nutmeg – Enhances the creaminess with subtle warmth.

Note: serves 4–6

Variations

I love experimenting with this recipe to suit different diets or flavor preferences:

Dairy-free: Use coconut cream and dairy-free Parmesan for a creamy, allergen-friendly version.
Low-carb: Swap pasta for zucchini noodles or spaghetti squash to lighten it up.
Extra flavor: Add a splash of white wine to the sauce or sprinkle crushed red pepper for heat.
Protein swap: Instead of shrimp, chicken, or scallops work wonderfully in the same creamy sauce. You can also try pairing it with Crispy Parmesan Garlic Potato Balls as a side for extra indulgence.

Cooking Time

Here’s how long this recipe takes from start to finish:

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

I keep it simple and only use basic kitchen tools:

Large pot – For boiling pasta and steaming broccoli.
Skillet – To cook shrimp and make the Alfredo sauce.
Wooden spoon or spatula – For stirring sauce without scratching your pan.
Knife and cutting board – For prepping garlic and broccoli.
Colander – For draining pasta perfectly.

How to Make Shrimp Alfredo Pasta with Broccoli Recipe?

Cooking this recipe is easier than it looks. Here’s how I do it step by step:

Cook the Pasta and Broccoli

I start by boiling the fettuccine in salted water until al dente. Two minutes before it’s done, I toss in the broccoli to cook until tender but still bright green. This way, everything finishes at the same time.

Sauté the Shrimp

In a skillet, I heat olive oil and butter until melted, then add garlic. Once fragrant, I sauté the shrimp for 2–3 minutes per side until they turn pink and opaque. Be careful not to overcook—they cook fast!

Make the Alfredo Sauce

I lower the heat, pour in heavy cream, and stir in freshly grated Parmesan. I let it simmer for 2–3 minutes until thickened, adding a pinch of nutmeg if I’m feeling fancy. Then I season with salt and pepper to taste.

Combine Everything

Finally, I toss the cooked pasta and broccoli into the sauce, followed by the shrimp. I gently stir everything together so each piece is coated with creamy goodness. Then it’s ready to plate and serve.

Additional Tips for Making this Recipe Better

From my experience, these little adjustments make a huge difference:

I always use fresh Parmesan; it makes the sauce silkier and more flavorful.
Don’t overcook shrimp—they should stay tender and juicy.
I sometimes reserve a little pasta water to loosen the sauce if it gets too thick.
Adding a squeeze of lemon at the end brightens up the dish beautifully.
I make sure broccoli stays slightly crunchy—it balances the rich Alfredo perfectly.

How to Serve Shrimp Alfredo Pasta with Broccoli

I like to serve this dish with presentation in mind. Twirling the pasta into nests on each plate makes it look restaurant-ready. I sprinkle a little extra Parmesan on top and a pinch of freshly chopped parsley for color. A wedge of lemon on the side adds a fresh zing and makes it pop visually. Serve immediately while hot for the creamiest texture.

Nutritional Information

If you’re keeping an eye on calories, here’s a quick snapshot of this dish:

Calories: Approximately 550 per serving – rich but balanced with protein and veggies.
Protein: 35 grams – thanks to shrimp and cheese.
Carbohydrates: 45 grams – mostly from pasta.
Fat: 28 grams – from butter, cream, and cheese, which gives that creamy indulgence.

Make Ahead and Storage

Storing

I usually store leftovers in an airtight container in the refrigerator. It stays fresh for up to 3 days without losing its flavor.

Freezing

Shrimp Alfredo can be frozen, but I prefer freezing the sauce and pasta separately. This prevents the broccoli from becoming too mushy. It keeps well for up to 2 months.

Reheating

I gently reheat on the stovetop over low heat, adding a splash of milk or cream to restore the sauce’s creaminess. Microwaving works too, but stirring occasionally is key.

Why You’ll Love This Recipe

Here’s why I keep coming back to this Shrimp Alfredo Pasta with Broccoli:

Easy to make: Minimal prep and a quick cooking time make it perfect for weeknights.
Restaurant-quality flavor: The creamy sauce and tender shrimp feel indulgent without a lot of effort.
Versatile: Swap pasta or protein to suit dietary needs or preferences.
Balanced nutrition: Protein-rich shrimp with fiber-filled broccoli creates a filling meal.
Crowd-pleaser: It’s a dish that impresses guests or satisfies family cravings alike.

Ash Tyrrell