Shrimp Alfredo Fettuccine & Broccoli Recipe
Indulge in a creamy and flavorful Shrimp Alfredo Fettuccine dish that’s perfectly paired with tender broccoli florets. This recipe is a delicious twist on a classic favorite, combining succulent shrimp with rich Alfredo sauce and al dente pasta for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Alfredo Sauce:
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cups grated Parmesan cheese
- Salt and pepper to taste
For the Pasta:
- 1 lb fettuccine pasta
- Water for boiling
- Salt for boiling
For the Broccoli:
- 2 cups broccoli florets
- Water for blanching
- Salt for seasoning
Instructions
- Cook the Shrimp: In a pan, heat olive oil over medium-high heat. Season shrimp with salt and pepper, then sauté until pink and cooked through. Set aside.
- Make the Alfredo Sauce: In a saucepan, melt butter. Pour in heavy cream and simmer. Stir in Parmesan cheese until smooth. Season with salt and pepper.
- Cook the Pasta: Boil water in a large pot, add salt, and cook fettuccine until al dente. Drain and set aside.
- Prepare the Broccoli: Blanch broccoli florets in boiling water for a few minutes until tender. Season with salt.
- Combine and Serve: Toss cooked pasta with Alfredo sauce. Add shrimp and broccoli. Mix well and serve hot.
Notes
- You can add garlic or herbs to the Alfredo sauce for extra flavor.
- Feel free to sprinkle red pepper flakes for a hint of spice.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
