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
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 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.
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
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