Shrimp and Broccoli Alfredo is a creamy, comforting dish that combines tender shrimp, fresh broccoli, and rich Alfredo sauce tossed with your favorite pasta. The shrimp add a delicious seafood flavor while the broccoli brings a nice crunch and a pop of green to the plate. It’s a great balance of creamy, savory, and fresh all in one bowl.
I love making this dish because it reminds me of cozy dinner nights at home where everything comes together quickly but feels special. One of my favorite things about this recipe is that you can easily swap broccoli for other veggies like spinach or peas depending on what you have on hand. It’s super flexible and still turns out tasty every time.
When I serve Shrimp and Broccoli Alfredo, I like to sprinkle a little extra Parmesan cheese on top and maybe add a sprinkle of red pepper flakes for a gentle kick. It’s perfect for a simple weeknight dinner or even for guests when you want something that feels a bit fancy without too much fuss. Plus, the creamy sauce is perfect for soaking up with crusty bread!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well here. I recommend peeled and deveined to save time. If you prefer, you can swap shrimp with scallops or chicken for a different protein.
Broccoli: Fresh broccoli florets are best for crunch. You can use frozen but blanch them well to avoid sogginess. Spinach or asparagus can be nice alternatives if you want a different veggie.
Heavy Cream & Butter: These make the sauce rich and creamy. For a lighter version, try using half-and-half or a mix of milk and cream cheese, but the sauce won’t be quite as thick or velvety.
Parmesan Cheese: Freshly grated Parmesan melts smoothly and adds the perfect salty, nutty flavor. If needed, Pecorino Romano or Asiago can work well too.
Pasta: Fettuccine or linguine are classic Alfredo choices because their shape holds sauce nicely. But penne or rigatoni can be good substitutes for a twist.
How Do I Make a Silky, Smooth Alfredo Sauce Without It Splitting?
The key is to cook the sauce gently and add cheese slowly, stirring constantly. Here’s how:
- Warm the cream and butter over medium heat; don’t let it boil vigorously.
- Add the Parmesan cheese gradually, whisking or stirring to melt it evenly into the cream.
- If the sauce feels too thick, add a bit of chicken broth or reserved pasta water a tablespoon at a time to loosen it.
- Avoid high heat as it can cause the dairy to curdle or separate.
Patience and gentle stirring make a big difference, leaving you with a creamy, smooth Alfredo that clings perfectly to your pasta.
Equipment You’ll Need
- Large pot – I use it for boiling pasta and broccoli together, saving time and pots.
- Skillet or large sauté pan – perfect for cooking shrimp and making the sauce all in one place.
- Whisk – helps smoothly stir the sauce without lumps, making it velvety.
- Colander – for draining pasta and broccoli without losing any of that tasty water.
- Measuring cups and spoons – ensures your ingredients are just right for consistent results.
Flavor Variations & Add-Ins
- Protein swap: Use scallops, chicken, or even tofu if you prefer a different protein source.
- Cheese change: Mix in Gouda, Romano, or a touch of cream cheese for added flavor.
- Veggie switch: Try spinach, peas, or asparagus for a different green or crunch.
- Spice it up: Add red pepper flakes or a dash of hot sauce for a little heat.
Shrimp and Broccoli Alfredo
Ingredients You’ll Need:
For the Pasta and Veggies:
- 8 oz fettuccine or linguine pasta
- 2 cups broccoli florets
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil (from the 2 tbsp total)
- Salt and freshly ground black pepper, to taste
- 1 tsp Italian seasoning or dried parsley
For the Alfredo Sauce:
- 1 tbsp olive oil (remaining from the 2 tbsp total)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup chicken broth (optional, to thin sauce)
- Salt and freshly ground black pepper, to taste
For Serving:
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This delicious Shrimp and Broccoli Alfredo takes about 20-25 minutes in total. You’ll spend around 10-12 minutes prepping and cooking the pasta, broccoli, and shrimp, plus another 10-12 minutes making the creamy Alfredo sauce and combining everything. It’s a quick and satisfying meal you can enjoy on busy nights!
Step-by-Step Instructions:
1. Cook the Pasta and Broccoli:
Fill a large pot with water and add a good pinch of salt. Bring it to a boil. Add your pasta and cook based on package directions until al dente. About 2-3 minutes before the pasta is done, toss in the broccoli florets to blanch them. Drain both the pasta and broccoli together and set aside.
2. Cook the Shrimp:
While your pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and Italian seasoning. Add them to the skillet and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the pan and set them aside for now.
3. Make the Alfredo Sauce:
Using the same skillet, lower the heat to medium. Add the remaining tablespoon of olive oil and the butter. When melted, add the minced garlic, and sauté for about 30 seconds, just until it smells amazing—be careful not to let it burn! Pour in the heavy cream and stir it all together.
Let the cream gently simmer, then slowly whisk in the Parmesan cheese until the sauce is smooth and creamy. If the sauce feels too thick, add a little chicken broth, one tablespoon at a time, until it’s just right. Taste and add salt or pepper if needed.
4. Bring It All Together:
Add the drained pasta and broccoli back into the skillet with the sauce. Toss everything gently so the sauce coats all your ingredients. Return the cooked shrimp to the pan, stirring them gently into the pasta and sauce. Let everything warm together for another minute or two.
5. Serve and Garnish:
Dish out your Shrimp and Broccoli Alfredo onto plates or bowls. Sprinkle chopped fresh parsley on top and add a pinch of red pepper flakes if you want a little heat. Serve immediately and enjoy!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or place the sealed bag in cold water for about 15-20 minutes. Pat dry to remove excess moisture for the best sear.
How Can I Make This Dish Dairy-Free?
You can substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative. Use nutritional yeast instead of Parmesan to add a cheesy flavor, and swap butter for a plant-based margarine or olive oil.
Can I Prepare Shrimp and Broccoli Alfredo Ahead of Time?
Yes! Cook the pasta, broccoli, and shrimp separately and prepare the sauce. Keep everything stored in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of cream or broth to refresh the sauce.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Adding a little cream or broth can help restore the sauce’s creamy texture.
