Here’s a delicious recipe for Shrimp Broccoli Alfredo that’s creamy, flavorful, and perfect for a hearty meal:
Ingredients
For the Alfredo Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1/4 teaspoon nutmeg (optional)
For the Dish:
- 8 oz fettuccine pasta (or your preferred pasta)
- 1 lb shrimp, peeled and deveined
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Cook the Pasta:
- Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Blanch the Broccoli:
- Bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes, until bright green and slightly tender. Drain and set aside.
- Sauté the Shrimp:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the shrimp and season with salt, pepper, and red pepper flakes. Cook for 2-3 minutes on each side, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Alfredo Sauce:
- In the same skillet, reduce the heat to medium. Add the butter and minced garlic, sautéing for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and continue to simmer until the sauce thickens, about 3-5 minutes. Season with salt, black pepper, and nutmeg.
- Combine Ingredients:
- Add the cooked pasta and blanched broccoli to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water a little at a time to reach your desired sauce consistency.
- Return the cooked shrimp to the skillet and toss everything together until heated through.
- Serve:
- Garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve immediately.
Enjoy your creamy Shrimp Broccoli Alfredo!
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