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Shrimp Alfredo Pasta with Broccoli recipe
Ben Carraoli

Shrimp Alfredo Pasta with Broccoli recipe

I just made this creamy shrimp Alfredo, and it was an absolute hit! The homemade sauce is so rich and velvety, perfectly coating the pasta, juicy shrimp, and crisp broccoli. It’s a restaurant-quality meal that comes together in just 30 minutes, making it a new weeknight favorite in my home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 586
Ingredients Method

Ingredients
  

  • 8 ounces fusilli pasta: The spiral shape is perfect for holding onto the creamy sauce but penne or fettuccine also work well.
  • 1 head broccoli: Cut into small florets for a quick cook time and a healthy crunch.
  • 1 pound jumbo shrimp: Peeled deveined, and tails off. Fresh or thawed frozen shrimp are both great options.
  • 2 tablespoons butter: Divided for cooking the shrimp and starting the sauce.
  • 2 garlic cloves minced: Freshly minced garlic adds an aromatic, pungent flavor that is essential for a good Alfredo.
  • 1/2 teaspoon Italian seasoning: An optional but recommended addition for extra herbaceous notes.
  • 1/2 teaspoon salt: To enhance all the flavors.
  • 1/4 teaspoon black pepper: For a touch of mild spice.
  • 1 tablespoon all-purpose flour: This helps to thicken the Alfredo sauce.
  • 1 cup milk: Whole milk will create a richer sauce but you can use what you have on hand.
  • 4 ounces cream cheese: The secret to an extra creamy and smooth sauce without using heavy cream.
  • 1/4 cup Parmesan cheese: Freshly grated Parmesan melts better and provides a nuttier more complex flavor than pre-shredded cheese.

Method
 

  1. First, bring a large pot of salted water to a rolling boil. Add your fusilli pasta and cook it according to the package directions until it's al dente. During the final two minutes of the pasta's cooking time, add the broccoli florets to the pot. This method, known as blanching, cooks the broccoli perfectly while saving you an extra pot to wash. Before draining, make sure to reserve about a half-cup of the starchy pasta water.
  2. While the pasta is cooking, you can prepare the shrimp. In a large skillet, melt one tablespoon of butter over medium heat. Season the peeled and deveined shrimp with salt, pepper, and Italian seasoning. Add the shrimp to the hot pan and cook for 2-3 minutes per side, just until they turn pink and opaque. Be careful not to overcook them, as they can become tough. Once cooked, remove them from the pan and set them aside.
  3. In the same skillet used for the shrimp, melt the remaining tablespoon of butter. Add the minced garlic and cook for about a minute until it becomes fragrant. Whisk in the all-purpose flour and cook for another minute to remove any raw flour taste. Slowly pour in the milk, whisking constantly to prevent lumps, then add the cream cheese. Let the sauce simmer for 2-3 minutes, allowing it to thicken into a creamy consistency.
  4. Now, it's time to bring everything together. Add the cooked pasta, broccoli, and shrimp back into the skillet with the Alfredo sauce. Stir everything gently to coat it all evenly. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Finally, remove the skillet from the heat and stir in the grated Parmesan cheese until it’s melted and smooth. Serve immediately, topped with extra Parmesan.