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My Broccoli Shrimp Alfredo is So Good!
There’s something about fettuccine alfredo that is just so good! It’s just that creamy carby comfort dish that so many of us can’t resist. While I love sharing classic recipes that I try not to mess with too much, I really enjoy taking classics and adding my little twists to make them lighter in fat and calories or richer in nutrients where possible.
To give my twist on a classic alfredo, I add pan seared garlicky shrimp for a boost of protein protein and bright green boiled broccoli for a boost of fiber. The creamy sauce and pasta bring everything together for a version of pasta alfredo that tastes so good but has even more good-for-you ingredients! I find that I can still enjoy all the pasta I want this way but also balance it with protein and veggies! This broccoli shrimp pasta alfredo is such a great family week night meal. Perfectly creamy and ready to serve in 30 minutes, what’s not to love?! Let me know what you think of this version.
Ingredients You’ll Need
- Pasta: Use rotini or fusilli pasta for this dish as pictured here or any other pasta of choice works too.
- Shrimp: Use fresh or frozen shrimp and remove the tails. Be careful not to overcook the shrimp so it doesn’t come out rubbery.
- Broccoli: Broccoli is a great source of fiber and adds a nice pop of green. But you can also swap it with any other veggie or veggies you’d like.
- Butter: You can use either salted or unsalted butter, just adjust the level of added salt to your taste.
- Seasonings: Salt, pepper and garlic – very simple which is standard for alfredo sauces. But I also recommend adding some Italian seasoning and nutmeg if you want to bump it up a notch or find the sauce too simple.
- Flour: To thicken the sauce. You can use all-purpose flour or a gluten-free 1:1 flour.
- Milk: For a creamy sauce without too many calories and fat from heavy cream.
- Cheese: Use a mix of cream cheese and parmesan for a cheesy alfredo sauce.
How to Make Broccoli Shrimp Alfredo
My Best Broccoli Shrimp Alfredo Tips
- Cook the pasta al dente. It will continue to cook once you’ve drained it, and again when the sauce is added. Be sure to check out my How to Cook Pasta post for tips.
- Keep some of the pasta cooking water when you drain it. This will help to thin the alfredo sauce if needed, and the starch will help it coat the pasta well.
- Add other cooked vegetables. Broccoli goes so well with alfredo dishes but you can easily add other ingredients like mushrooms, zucchini and/or bell peppers.
- Add the cheese at the end when making the sauce. The cheese doesn’t need to be cooked, just slightly melted. Overcooking can create a grainy sauce, so make sure to add and only heat for a minute.
Recipe Help & FAQs
The pasta can be stored in an airtight container in the fridge for up to 3 days. You can reheat it on the stovetop (adding a little water to help loosen the sauce) or in the microwave until the pasta’s warmed through.
This broccoli shrimp pasta alfredo is best served as soon as it’s made, but if you have leftovers they will keep well in the fridge for 3 to 4 days.
This shrimp alfredo is a great filling dinner by itself, but it’s great served with an avocado Caprese salad or Greek salad. For a really filling meal, pair it with some garlic bread.
More Pasta Recipes:
- Chicken Broccoli Pasta Alfredo
- Cauliflower Alfredo
- Cauliflower Mac and Cheese
- Lemon Ricotta Pasta
- Cheese Stuffed Shells
If you try this feel good Broccoli Shrimp Alfredo recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Broccoli Shrimp Alfredo
Video
Ingredients
- 8 ounces fusilli pasta or pasta of choice
- 1 head broccoli cut into small florets
- 2 tablespoons butter divided
- 1 pound jumbo shrimp peeled/deveined/tails off
- ½ teaspoon Italian seasoning optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves minced
- 1 tablespoon all-purpose flour
- 1 cup milk
- 4 ounces cream cheese
- ¼ cup parmesan cheese plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. During the last 2 minutes of cooking the pasta, add the broccoli florets to the same pot and allow them to cook with teh pasta. Reserve ½ cup pasta cooking water before draining; set both aside.
- In a large pan over medium heat, heat 1 tablespoon butter. Season the shrimp with salt and pepper and add to the pan. Cook shrimp for 2-3 minutes per side until shrimp turns opaque and is fully cooked; toss with the cooked pasta and broccoli.
- In the same pan, heat the remaining butter, add garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add flour, then whisk to combine and cook for 1 additional minute. Slowly whisk in the milk, then cream cheese, then let the sauce simmer uncovered until thickened, about 2-3 minutes.
- Add the pasta on top of the sauce and stir well to combine. Add as much reserved pasta water for the desired sauce thickness. Remove from heat and fold in the parmesan cheese.
- Serve immediately with more parmesan cheese, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Tastes good! Thank you.
So glad you liked it, Angel! Thanks!!