Broccoli Shrimp Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
600 kcal
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Course
Main Course
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Cuisine
American
Broccoli Shrimp Alfredo
Description
This Broccoli Shrimp Alfredo recipe combines cooked fusilli pasta and steamed broccoli with sautéed shrimp, seasoned with salt, pepper, and optional Italian seasoning. The shrimp are cooked in butter until opaque, then combined with the vegetables and pasta. The sauce starts by sautéing garlic in butter, adding flour for a roux, then slowly incorporating milk and cream cheese to create a creamy base. Parmesan cheese is added for flavor and richness. The sauce is simmered until thickened, then tossed with the pasta mixture, with reserved pasta water used to adjust sauce consistency.
The resulting dish features tender shrimp alongside crisp-tender broccoli and al dente pasta coated in a smooth, flavorful Alfredo sauce. Garlic provides a fragrant note, and the cream cheese and Parmesan yield the sauce’s signature creamy and slightly tangy taste.
This meal works well served immediately to enjoy the shrimp’s juicy texture and fresh broccoli bite. Leftovers can be refrigerated and eaten within a few days.
Ingredients
- 8 ounces fusilli pasta or pasta of choice
- 1 broccoli cut into small florets, head
- 2 tablespoons butter divided
- 1 pound Shrimp peeled/deveined/tails off, jumbo
- ½ teaspoon Italian seasoning optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic minced, cloves
- 1 tablespoon all-purpose flour
- 1 cup milk
- 4 ounces cream cheese
- ¼ cup Parmesan Cheese plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. During the last 2 minutes of cooking the pasta, add the broccoli florets to the same pot and allow them to cook with teh pasta. Reserve ½ cup pasta cooking water before draining; set both aside.
- In a large pan over medium heat, heat 1 tablespoon butter. Season the shrimp with salt and pepper and add to the pan. Cook shrimp for 2-3 minutes per side until shrimp turns opaque and is fully cooked; toss with the cooked pasta and broccoli.
- In the same pan, heat the remaining butter, add garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add flour, then whisk to combine and cook for 1 additional minute. Slowly whisk in the milk, then cream cheese, then let the sauce simmer uncovered until thickened, about 2-3 minutes.
- Add the pasta on top of the sauce and stir well to combine. Add as much reserved pasta water for the desired sauce thickness. Remove from heat and fold in the parmesan cheese.
- Serve immediately with more parmesan cheese, if desired.
Notes
- Best enjoyed immediately after preparation to retain shrimp texture and sauce creaminess.
- Leftovers can be stored in the fridge for 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 60g | 20% |
| Protein | 41g | 82% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 342mg | 114% |
| Sodium | 1493mg | 62% |
| Potassium | 836mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1651IU | 33% |
| Vitamin C | 141mg | 157% |
| Calcium | 424mg | 42% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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