Shrimp and Broccoli Alfredo is a creamy, comforting dish that brings together tender shrimp, crisp broccoli, and rich Alfredo sauce all tossed with your favorite pasta. The sauce is smooth and cheesy, perfectly coating every bite, while the shrimp add a tasty bite of seafood goodness. It’s a simple meal that feels special but comes together quickly on busy nights.
I love making this dish when I want something satisfying but still a little light thanks to the broccoli. The way the shrimp cook just right in the creamy sauce makes it feel like a little treat. One trick I use is to save a bit of the pasta water and add it to the sauce—it helps make everything silky and ties all the flavors together perfectly.
This meal is great served with a crisp green salad or some garlic bread on the side. I always enjoy it with friends or family because it’s easy to make a big batch, and everyone seems to love the combination of shrimp and broccoli in that cheesy sauce. It’s the kind of dish that feels like a little celebration, even on a regular weeknight.
Key Ingredients & Substitutions
Shrimp: Medium shrimp work well here. If you can’t find them, you can use large shrimp or even scallops. Remember to peel and devein for the best texture. Frozen shrimp work fine—just thaw them before cooking.
Broccoli: Fresh broccoli florets are ideal for crunch and color. You can use frozen broccoli too; just steam and drain well to avoid watery sauce. Cauliflower florets also make a nice substitute if you want a milder flavor.
Pasta: Fettuccine is classic, but any long pasta like linguine or tagliatelle works great. Feel free to swap for gluten-free pasta if needed.
Alfredo Sauce: Heavy cream and whole milk make the sauce rich and creamy. You can use half-and-half for a lighter option, but the sauce may be less thick. Parmesan cheese adds sharpness — fresh grated is best for smooth melting. Avoid pre-grated cheese for better sauce texture.
How Can I Make My Alfredo Sauce Smooth and Creamy?
Getting the Alfredo sauce just right is key. Here’s how:
- Start by gently simmering the cream and milk, don’t let it boil hard or it might separate.
- Add cheese gradually and whisk constantly to help it melt evenly.
- If the sauce gets too thick, slowly stir in reserved pasta water. The starch thins the sauce and helps it cling to the pasta.
- Season after cheese is melted to avoid curdling the sauce from salt.
- Cook garlic briefly in butter first to get flavor without burning it, which can make the sauce bitter.
- Once sauce is ready, toss pasta, shrimp, and broccoli quickly to heat everything without overcooking your shrimp.
Equipment You’ll Need
- Large pot – I use this to cook the pasta and broccoli together so everything is ready at the same time.
- Skillet or large frying pan – it’s perfect for cooking the shrimp and making the Alfredo sauce in one pan, saving on cleanup.
- Colander – helps drain the pasta and broccoli quickly without losing any of that precious water.
- Whisk – it’s my favorite tool for smoothly mixing the cheese into the sauce without lumps.
- Measuring cups and spoons – to keep everything consistent and easy to follow.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or scallops to change the protein. Chicken makes it more filling; scallops add a different seafood flavor.
- Use different cheeses like mozzarella or Asiago for a twist on the flavor profile.
- Add sautéed mushrooms or sun-dried tomatoes for extra color and flavor in the sauce.
- Sprinkle with crushed red pepper flakes for a little heat, perfect if you like a spicy kick.
How to Make Shrimp and Broccoli Alfredo
Ingredients You’ll Need:
- 12 oz fettuccine pasta
- 1 lb medium shrimp, peeled and deveined
- 2 cups broccoli florets
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- Fresh parsley, chopped, for garnish (optional)
Time You’ll Need
This recipe takes about 25 minutes total. You’ll spend around 15 minutes preparing and cooking the pasta, broccoli, and shrimp, plus about 10 minutes making and mixing the Alfredo sauce with everything else. It’s a quick and satisfying meal you can enjoy any night!
Step-by-Step Instructions:
1. Cook Pasta and Broccoli:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until just tender (al dente). About 3 minutes before the pasta is done, add the broccoli florets to the boiling water. When both are cooked, drain them together, saving about ½ cup of the pasta water. Set aside.
2. Cook the Shrimp:
In a large skillet, heat olive oil over medium-high heat. Season the shrimp with a bit of salt and pepper. Add the shrimp to the skillet and cook for 2-3 minutes on one side, then flip and cook another 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside for now.
3. Make the Alfredo Sauce:
Using the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and sauté for about 1 minute, being careful not to let it burn. Pour in the heavy cream and milk, stirring occasionally, and bring the mixture to a gentle simmer.
4. Add Cheese and Season:
Gradually whisk in the freshly grated Parmesan cheese until the sauce becomes smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water a tablespoon at a time until you reach your desired consistency. Taste and season the sauce with salt and freshly ground black pepper.
5. Combine Everything and Serve:
Add the cooked pasta, broccoli, and shrimp back to the skillet with the Alfredo sauce. Gently toss everything to coat well and let it warm through for about 2 minutes. If you have fresh parsley, sprinkle some on top along with extra Parmesan cheese. Serve immediately and enjoy your delicious Shrimp and Broccoli Alfredo!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or place the sealed bag in cold water for about 20 minutes. Pat dry to avoid excess moisture when cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of milk or cream if the sauce thickens too much.
Can I Substitute Broccoli with Another Vegetable?
Definitely! Cauliflower, asparagus, or green beans work well as alternatives. Just steam or cook them until tender before adding to the pasta to keep a nice texture.
What’s the Best Way to Thicken Alfredo Sauce?
Slowly whisk in freshly grated Parmesan cheese and keep the sauce at a gentle simmer. If it gets too thin, let it reduce by simmering a bit longer, or if it’s too thick, add reserved pasta water a little at a time to reach the perfect creamy consistency.
