Shrimp Alfredo Fettuccine Broccoli (Print Format)
Creamy shrimp, fettuccine, and broccoli in homemade Alfredo sauce for an easy, comforting meal.
# Ingredients:
→ Main Ingredients
01 -
1 pound raw shrimp, peeled and deveined
02 -
½ cup butter
03 -
4 cloves garlic, minced
04 -
3 tablespoons flour
05 -
¼ cup white wine
06 -
2 cups heavy whipping cream
07 -
1 cup grated parmesan cheese
08 -
2 cups broccoli florets
09 -
8 ounces fettuccine
# Steps:
01 -
In a large pot of boiling water, cook the fettuccine according to the package directions. Once cooked, drain and set aside.
02 -
In another large saucepan, steam the broccoli florets until tender. Drain and set aside.
03 -
In a large skillet, heat a tablespoon of butter over medium heat. Add the shrimp and cook until pink. Remove from the skillet with a slotted spoon and tent with foil to keep warm.
04 -
Over medium heat, add the garlic to the skillet and cook until fragrant, about 1 minute. Add the flour and stir to make a roux.
05 -
Pour in the white wine, stirring constantly until smooth and creamy. Once the sauce begins to thicken, reduce the heat and pour in the heavy cream. Stir in the parmesan cheese and remove from heat.
06 -
Add the shrimp, cooked fettuccine, and broccoli to the pan. Toss to coat everything in the sauce, then serve.
07 -
Garnish with parsley and additional parmesan cheese if desired.
# Tips:
01 -
Store in an airtight container in the refrigerator for up to five days. Reheat in a covered baking dish at 350°F for 20 minutes.
02 -
Freeze leftovers in an airtight freezer bag for up to two months. Thaw in the refrigerator a day prior, then follow reheating instructions.