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This Shrimp and Broccoli Alfredo is my go-to dish when I want comfort food in a hurry. Juicy shrimp, tender broccoli, and silky fettuccine are enveloped in a creamy Parmesan sauce that tastes like something special but comes together fast enough for any weeknight.
One bite of this and my friends usually assume I spent hours in the kitchen. The first time I made it for a potluck, people lined up for seconds and thirds. Now it is a regular request at home.
Ingredients
- Shrimp: peeled and deveined fresh or frozen both work choose medium or large for the best texture
- Broccoli: firm tight florets show freshness steam just until bright green to keep its snap
- Olive oil: ensures shrimp cooks evenly and adds subtle flavor go for extra virgin if you can
- Garlic: minced adds depth and fragrance fresh is best but jarred works in a pinch
- Fettuccine pasta: classic shape to catch creamy sauce cook until just al dente
- Heavy cream: brings the sauce together for ultimate richness check for no additives
- Parmesan cheese: grated for melting into the sauce choose real Parmigiano Reggiano for flavor
- Salt: enhances all the flavors use kosher salt for better control
- Black pepper: a little goes a long way with the creaminess freshly ground is best
Step-by-Step Instructions
- Cook the Pasta:
- Boil fettuccine in salted water until just al dente which usually takes about ten minutes for most brands test a strand to check that it still has some bite drain and set aside but do not rinse the pasta since some starch clings and helps the sauce later
- Steam the Broccoli:
- Chop broccoli into bite sized florets and steam over simmering water for five to seven minutes until tender crisp the color should stay vibrant green avoid overcooking so they do not turn mushy set aside while you finish the rest
- Cook the Shrimp and Garlic:
- Heat olive oil in a large deep skillet over medium heat then add shrimp and garlic stir gently and cook for three to five minutes just until the shrimp turns pink and opaque be careful not to overcook or they become rubbery
- Build the Alfredo Sauce:
- Pour heavy cream into the pan with shrimp and add Parmesan cheese salt and black pepper stir constantly and bring to a gentle simmer let the sauce thicken for two to three minutes but do not let it hit a full boil which can make the sauce split or become grainy
- Combine Everything:
- Add the drained fettuccine and steamed broccoli to the skillet with sauce use tongs to gently toss and coat everything evenly the sauce should cling to the pasta and vegetables taste and adjust seasoning if needed
- Serve:
- Spoon portions onto warm plates and serve right away for the creamiest texture offer extra Parmesan and fresh black pepper at the table if you like
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This dish always reminds me of cozy family nights on rainy evenings when my kids would race to the table the minute they smelled the garlicky cream sauce. My favorite part is the broccoli because it soaks up the Alfredo and brings a pop of green to the rich dish.
Storage Tips
Leftovers keep well in airtight containers in the fridge for up to two days. When reheating use gentle heat on the stove or in the microwave and add a splash of milk or cream to revive the sauce’s silky texture. Avoid freezing because creamy sauces can separate and turn grainy.
Ingredient Substitutions
If you are out of heavy cream try half and half or stir in a bit of softened cream cheese with milk to mimic the texture. Swap fettuccine for penne or linguine if you need to use up other pasta shapes. Scallops or cooked chicken breast can stand in for shrimp just remember to adjust the cook time so nothing overcooks.
Serving Suggestions
This Alfredo is rich so I like to pair it with a crisp green salad dressed lightly with lemon and olive oil. Warm garlic bread on the side makes the perfect scoop for leftover sauce. For a fancier meal I will add a sprinkle of fresh chopped parsley or a pinch of crushed red pepper.
Cultural and Historical Context
Alfredo sauce has roots in early twentieth-century Rome but Italian-American versions ramp up the cream and cheese to create a luxuriously rich pasta. Shrimp and broccoli are common American additions that make the dish both heartier and more colorful.
Frequently Asked Questions
- → How do you prevent Alfredo sauce from separating?
Simmer the sauce gently rather than boiling it. Stir often and combine cheese gradually to maintain a smooth texture.
- → Can I use other vegetables instead of broccoli?
Yes, asparagus, spinach, or even peas make delicious alternatives or additions for extra color and nutrition.
- → What type of shrimp works best for this dish?
Medium to large shrimp, peeled and deveined, cook quickly and stay juicy, making them ideal for pasta dishes like this.
- → How do you lighten the Alfredo without losing creaminess?
Substitute half-and-half for heavy cream, or add a bit of cream cheese to create a lighter yet creamy sauce.
- → Can I prepare this in advance?
Prepare the sauce and components ahead, but combine with pasta just before serving to keep texture fresh and creamy.