Shrimp Alfredo Pasta with Broccoli Recipe

Ash Tyrrell

Shrimp Alfredo Pasta with Broccoli Recipe

I have to admit, making this Shrimp Alfredo Pasta with Broccoli 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.

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Prep Time 10

Cook Time 15

Servings: 6

Ingredients Method Notes

Ingredients

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.

Method

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.
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!
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.
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.

Notes

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.