Pasta

Creamy Shrimp & Broccoli Alfredo Pasta

What’s better than a meal that combines creamy cheesy Alfredo sauce, garlic buttery shrimp, broccoli cooked to perfection and al dente pasta? This is a fast and delicious dinner recipe the whole family will enjoy!

Shrimp alfredo hits the spot every time! But I have yet to come across a store-bought alfredo sauce that I absolutely love and can eat without adding anything to it! So, I’ve played around and created one that my hubby and I both enjoy – it’s creamy, cheesy, with the right amount of garlic and the perfect touch of spice. I understand some people don’t enjoy spice so I’ve omitted it from this recipe but feel free to add it in if that’s your preference.

Variations & Recipe Notes

Make it Vegetarian! As always, you can make this dish vegetarian by substituting the chicken stock in the Alfredo sauce with vegetable broth & the shrimp with additional veggies!


Milk or Cream? The richer the fat content in the milk, the richer the sauce (also thicker). Using whipping cream is just as delicious as using half and half – it’s totally up to you. Note: if you use regular milk, the sauce will be on the “watery side”.

We don’t use cow’s milk in our household unless a recipe absolutely calls for it, so I’m working on developing a vegan/vegetarian Alfredo Sauce that actually tastes just as great. I’m playing with cauliflower, almonds and cashews… we shall see!

Creamy Shrimp & Broccoli Alfredo Pasta

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What's better than a meal that combines creamy cheesy Alfredo sauce, garlic buttery shrimp, broccoli cooked to perfection and al dente pasta? This is a fast and delicious dinner recipe the whole family will enjoy!

Ingredients

  • Alfredo Sauce
  • 2 tbsps Butter
  • 4 oz Cream Cheese (half a block of Philly Cream Cheese is an equivalent)
  • ¾ cup Heavy Cream (I used Half & Half, we're watching our waists during this quarantine!)
  • ¼ cup Chicken Broth
  • 2 Large Cloves of Fresh Garlic
  • ¾ Grated Parmesan Cheese
  • 1 tsp Black Pepper
  • Parsley (for garnish)
  • Pinch of Cayenne Pepper optional
  • Salt to taste (doubt you will need it, taste first!)
  • Other Ingredients
  • 3 cups Broccoli
  • 1 lb Raw Shrimp
  • 3 Cloves Fresh Garlic
  • Spaghetti Pasta

Instructions

1

After thawing the shrimp, rinse it in water and a squeeze of lemon then pat dry. Season with black pepper, fresh garlic (3 cloves), parsley, and set aside.

2

If you have a crown of broccoli, break it down into smaller sized, palatable pieces. Set aside.

3

In a large pot, start boiling water for the pasta. Cook al dente according to package instructions.

4

In a non-stick pan, over medium heat, add shrimp and a dollop of butter. Sauté for 4-6 minutes, stirring occasionally. Remove from the pan once done, and cover to keep warm. Set aside.

5

Add broccoli and a spoonful of pasta water to the same pan and cook until broccoli is cooked to your preference (I like it cooked with a crunch). Set aside with the shrimp.

6

In a sauce pot, over medium heat, add the butter, cream or milk, cream cheese, chicken broth and garlic. Allow to mixture to melt. Whisk until blended together.

7

Stir in the parmesan cheese, black pepper and cayenne pepper (optional) into the sauce. Let it cook for about a minute or until incorporated and smooth. Note: it will not be completely smooth unless you blend everything together.

8

Slowly stir in cooked pasta (a little at a time to ensure your desired sauciness), shrimp, and broccoli.

9

Top with additional parmesan cheese, if desired, then serve and enjoy. After thawing shrimp, rinse in water and a squeeze of lemon, pat dry. Season with black pepper, fresh garlic (3 cloves), parsley, and set aside.

Notes

A. If you can't tell by now, I love garlic. I could add it to just about everything I make. Feel free to add more or less depending on your liking. I think the above quantities are perfect and I'd love to know if you think the same! Let me know on IG - link below! B. If you want leftover sauce, feel free to double up on this recipe!

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