Shrimp Alfredo prepared with fettuccine, tender broccoli, and a quick, homemade Alfredo sauce. This fragrant, restaurant-style dinner comes together in one pan — just toss and serve. Dinner is ready in under 30 minutes.
Shrimp Alfredo
This easy Shrimp Alfredo tastes like something you’d order at a nice restaurant but is far more economical and simple to make at home. The sauce is rich and creamy, the shrimp are succulent, and the broccoli adds color and texture. It’s comforting, filling, and ideal for weeknight dinners or a quick weekend treat. If you enjoy a classic Alfredo, this recipe uses straightforward pantry ingredients and comes together quickly.
Ingredients:
- 1 pound raw shrimp, peeled and deveined
- 8 ounces fettuccine noodles
- 2 cups broccoli florets
- ½ cup (1 stick) butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- ¼ cup white wine (or chicken/vegetable broth as a substitute)
- 2 cups heavy whipping cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: chopped parsley and extra Parmesan for garnish
Directions:
1. Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside, reserving a splash of pasta water if you like to thin the sauce later.
2. While the pasta cooks, steam or blanch the broccoli florets in a separate saucepan until they are bright green and just tender, about 3–5 minutes. Drain and set aside.
3. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the shrimp in a single layer and cook briefly until they turn pink and opaque, about 1–2 minutes per side depending on size. Remove the shrimp with a slotted spoon and tent with foil to keep warm.
4. In the same skillet, add the remaining butter and the minced garlic. Sauté over medium heat until fragrant, about 30–60 seconds; avoid browning the garlic. Sprinkle in the flour and stir constantly to form a smooth roux.
5. Pour in the white wine (or broth) while whisking to combine and break up any lumps. Cook until the mixture becomes smooth and slightly reduced. Then lower the heat and slowly stir in the heavy cream. Cook gently until the sauce begins to thicken.
6. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and well incorporated. Taste and season with salt and pepper as needed. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
7. Add the cooked fettuccine, steamed broccoli, and cooked shrimp back to the skillet. Gently toss everything together over low heat so the pasta is evenly coated with the sauce and heated through. Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
Storage
- Refrigerate leftovers in an airtight container for up to five days. Reheat gently in a covered baking dish at 350°F (175°C) for about 20 minutes, or warm on the stove over low heat, stirring occasionally.
- To freeze, place cooled leftovers in an airtight freezer bag or container for up to two months. Thaw overnight in the refrigerator before reheating. Note that cream-based sauces may separate slightly after freezing; whisk gently when reheating to restore texture.
Shrimp Alfredo Recipe Card
Prep Time: 5 minutes • Cook Time: 20 minutes • Total Time: 25 minutes • Serves: 4
Equipment
- Large pot
- Large saucepan or skillet
- Mixing spoon or whisk
- Slotted spoon
- Foil (to tent the shrimp)
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 8 ounces fettuccine
- 2 cups broccoli florets
- ½ cup butter
- 4 cloves garlic, minced
- 3 tablespoons flour
- ¼ cup white wine (or broth)
- 2 cups heavy whipping cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook fettuccine in a large pot of boiling salted water until al dente. Drain and reserve a little pasta water if needed.
- Steam or blanch broccoli until tender, then drain and set aside.
- Sauté shrimp in a tablespoon of butter over medium heat until pink; remove and keep warm.
- Sauté garlic in remaining butter, add flour to form a roux, then deglaze with white wine while stirring.
- Reduce heat, stir in heavy cream, and cook until sauce thickens. Remove from heat and add Parmesan, seasoning to taste.
- Toss pasta, broccoli, and shrimp into the sauce until well coated. Serve hot with optional parsley and extra Parmesan.
Notes
Optional variations: add lemon zest for brightness, a pinch of red pepper flakes for heat, or swap in grilled chicken instead of shrimp. Use low-sodium broth if avoiding alcohol. For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
