A delightful recipe for Shrimp Alfredo Fettuccine with Broccoli, combining creamy Alfredo sauce with succulent shrimp and fresh broccoli.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Serves 4
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
8 ounces fettuccine pasta
1 cup broccoli florets
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
Cook the fettuccine according to package instructions in a large pot of salted boiling water. Add the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Cook for about 2-3 minutes until the sauce thickens slightly.
Add the cooked fettuccine and broccoli to the skillet, tossing to coat in the Alfredo sauce. Return the shrimp to the skillet and mix everything together gently.
Serve immediately, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for heavy cream and reduce the amount of cheese.
Add other vegetables like bell peppers or spinach for extra flavor and nutrition.