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Shrimp Broccoli Alfredo

A comforting plate of Shrimp Broccoli Alfredo featuring juicy shrimp and tender broccoli in a rich, creamy sauce served over linguini.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Broccoli
  • 8 oz linguini Can substitute with any pasta shape.
  • 1 cup broccoli florets Fresh broccoli should be bright green.
Sauce and Shrimp
  • 1 lb shrimp, peeled and deveined Look for firm shrimp with a moist appearance.
  • 2 tablespoons butter For sautéing garlic.
  • 3 cloves garlic, minced Cook carefully to avoid burning.
  • 1 cup heavy cream For the creamy sauce.
  • 1 cup grated Parmesan cheese Freshly grated is preferred for best flavor.
  • to taste Salt and pepper To season the dish.
  • to garnish Parsley Fresh parsley for garnish.

Method
 

Cooking the Pasta and Broccoli
  1. Cook the linguini according to the package instructions. Add broccoli florets during the last 3 minutes of cooking.
  2. Drain the pasta and broccoli, being careful not to overcook them.
Making the Sauce
  1. In a large skillet, melt the butter over medium heat until it foams. Add the minced garlic and sauté for 1 minute until fragrant.
  2. Introduce the shrimp into the skillet and cook for 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
  3. Pour in the heavy cream into the same skillet while stirring continuously, bringing to a gentle simmer.
  4. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Combining All Ingredients
  1. Add the cooked linguini and broccoli to the creamy sauce, tossing gently to coat evenly.
  2. Introduce the cooked shrimp back into the pan and stir to incorporate.
  3. Serve in bowls garnished with freshly chopped parsley.

Notes

This Shrimp Broccoli Alfredo can be served with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of cream when reheating to maintain the sauce's consistency.