Shrimp Alfredo Fettuccine Broccoli

Shrimp Alfredo is my go to recipe when I want an impressive but quick pasta dinner The creamy Alfredo sauce comes together while the pasta boils and everything is tossed into one pan for a complete meal that feels restaurant worthy but is still fast enough for a weeknight

The first time I made this was for a friend’s visit and everyone asked for seconds Now it is my standby when I need something special in a hurry

Ingredients

• Raw shrimp: peeled and deveined they cook fast and add sweet flavor Always buy the freshest shrimp or frozen wild caught for the best texture
• Butter: gives the sauce its signature richness European style butter has extra creaminess
• Garlic: minced for big flavor Fresh garlic really matters here so use plump cloves
• Flour: just a little thickens the sauce so it clings to the pasta Unbleached all purpose flour works great
• White wine: brings brightness Look for a dry style like sauvignon blanc
• Heavy whipping cream: the backbone of Alfredo sauce Choose the coldest freshest cream you can find
• Grated parmesan cheese: the main source of savory depth Grate your own since pre grated blends can be dry
• Broccoli florets: add freshness and color Go for tight bright green heads with no yellowing
• Fettuccine: holds up to rich sauce with its wide ribbons Any high quality dried or fresh pasta works

Step by Step Instructions

Boil the Fettuccine:

Cook the fettuccine in a large pot of boiling water until it is al dente usually seven to ten minutes Stir occasionally so the noodles do not stick together Drain right away and set aside so it stays chewy not mushy

Steam the Broccoli:

Place broccoli florets in a separate large saucepan and steam with a bit of water until tender about five minutes Drain to keep the florets bright green and crisp

Sauté the Shrimp:

Heat one tablespoon of butter in a large skillet over medium heat Add the shrimp in a single layer Cook for about two minutes per side until they turn pink and opaque Remove the shrimp and cover loosely with foil to keep them juicy

Make the Alfredo Sauce:

Lower the heat slightly Add the garlic to the same skillet and stir for about one minute until it smells fragrant Sprinkle flour evenly and stir for another minute to make a roux Pour in the white wine in a slow steady stream constantly whisking so it stays lump free Continue stirring for two to three minutes until the mixture is thick creamy and smooth

Finish the Sauce:

Once the base sauce thickens gently pour in the heavy cream while stirring Add the parmesan cheese and keep mixing until melted and the sauce is luxurious and glossy Remove the skillet from the heat so the sauce does not break

Toss Everything Together:

Return the shrimp broccoli and cooked fettuccine to the pan Toss gently to evenly coat all the ingredients in the Alfredo sauce Serve right away for the creamiest texture

Garnish and Serve:

Top with extra parmesan cheese or fresh chopped parsley for added color and a pop of flavor

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My favorite part is the shrimp because I remember my dad teaching me how to cook it perfectly pink every time We always make an extra batch for my little sister who loves shrimp with buttered noodles

Storage Tips

Leftovers should be cooled quickly and stored in an airtight container in the fridge You can reheat gently in a covered baking dish at three hundred fifty degrees for about twenty minutes to keep the sauce creamy Avoid microwaving if possible since the cream can separate This meal also freezes well for up to two months Seal tightly in a freezer bag for best texture

Ingredient Substitutions

If you do not like shrimp try cubed cooked chicken or keep it vegetarian with extra broccoli or sauteed mushrooms Almond milk plus a bit of cream cheese works for lighter sauce without heavy cream For gluten free swaps use cornstarch for the flour and choose a gluten free pasta

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Serving Suggestions

Pair Shrimp Alfredo with a crisp salad tossed in lemon vinaigrette or serve with garlic bread to soak up the sauce A glass of white wine like the one used in the recipe often ties the meal together beautifully

Cultural Context

Alfredo sauce is rooted in Italian American cuisine and is richer than the original Roman recipe that uses just butter and cheese Adding shrimp and broccoli is popular in American kitchens and makes this dish a complete meal

Recipe FAQs

→ How do you keep shrimp tender in Alfredo pasta?

Sauté shrimp just until pink and opaque, then remove from heat immediately to prevent overcooking. Add them back at the end to rewarm gently.

→ Can I substitute another vegetable for broccoli?

Yes, you can use asparagus, peas, or spinach as alternatives. Add them at the same stage in the cooking process as the broccoli.

→ What kind of pasta works best for Alfredo sauce?

Fettuccine is traditional due to its wide shape, which holds the creamy sauce well, but linguine or tagliatelle are also good choices.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to five days. Reheat covered in the oven at 350°F for about 20 minutes, or gently on the stovetop with a splash of cream.

→ Can I make this dish ahead of time?

This dish is best freshly made, but you can prepare components ahead, then combine and warm everything up before serving.

→ Is it possible to freeze this meal?

Yes, freeze in an airtight freezer bag for up to two months. Thaw overnight in the refrigerator before reheating.