Broccoli Shrimp Alfredo
This Broccoli Shrimp Alfredo is an easy pasta recipe tossed in a flavorful creamy lightened up garlic alfredo sauce that's made with no cream
Servings 4 servings
Calories 600kcal
Equipment
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 salt
- ¼ teaspoon black pepper
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 4 ounces cream cheese
- ¼ cup parmesan cheese plus more for serving
Instructions
- Cook pasta according to package directions; reserve ½ cup pasta cooking water before draining; set aside.
- Steam the broccoli for 2 minutes until fork tender, and toss with the cooked pasta.
- In a large pan, heat 1 tablespoon butter, season the shrimp with salt and pepper and add to the heated 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.
- Pour the sauce over the pasta mixture and stir well. Add as much reserved pasta water for the desired sauce thickness.
- Serve with freshly ground pepper and parmesan cheese, if desired.
Video
Notes
Storage: This pasta recipe is best enjoyed straight away, but any leftovers will keep for 3 to 4 days in the fridge.
Nutrition
Calories: 600kcal | Carbohydrates: 60g | Protein: 41g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 342mg | Sodium: 1493mg | Potassium: 836mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1651IU | Vitamin C: 141mg | Calcium: 424mg | Iron: 5mg