Alfredo is a classic pasta dish – and adding in some shrimp and alfredo, just makes it that much better. Homemade alfredo sauce is pretty easy to make – very similar to to a cheddar cheese sauce. And the butter garlic shrimp is just the right protein to top to make this a family favorite. Shrimp Broccoli Alfredo is a perfect for a weeknight meal, as it’s full of flavor and quick to the table.
For this recipe I went with linguini, only out of preference. You could use fettuccini or other long pasta in it’s place. My crew doesn’t really care for the thicker fettuccini noodles so I compromise with linguini. You might be wondering about how the broccoli is cooked. By putting the fresh broccoli into the boiling water with the pasta, makes it just tender enough to be cooked but not mushy. If you want your broccoli more cooked, just add it sooner. If you are using frozen broccoli, you will want to make it separately. Adding frozen broccoli to the boiling water will lower the water temp too drastically.
I will say it as many times as I can – making homemade sauces is not that hard! You don’t have to stand over it the whole time, and you can get the same silky consistency that you find in a restaurant. The trick to a good sauce is a good whisk. A whisk combines the ingredients so much better than a spoon does, even a slotted on.
This recipe is a great one for swapping out ingredients – changing the proteins and veggies. You can do a great grilled chicken on top or some sliced up Italian sausage. You can also add asparagus in place of the broccoli. If you cut the asparagus stalks into thirds, you can cook it the same way as the broccoli.
Now Let’s Get Cookin’!
Shrimp Broccoli Alfredo
- 1½ lb Linguini
- 3 cups Broccoli Florets
- 2 lb Large Shrimp shelled, deveined, tails-off
- ½ cup Butter
- 1 tbsp Minced Garlic
- 1 tsp Pepper
- 1 tsp Oregano
- 1 tsp Paprika
For the Alfredo Sauce
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 4 tbsp Flour
- 2 cups Milk
- 1 tsp Black Pepper
- 1 cup Heavy Cream
- 3 cups Parmesan Cheese shredded
- Start water boiling for pasta.
- In a sauce pan over medium high heat, add butter and garlic powder for alfredo sauce. Once melted, whisk in flour and let cook 2 minutes. Whisk in milk and let cook another 2 minutes. Add black pepper and heavy cream. Once combined, add parmesan cheese and whisk until melted. Reduce heat to medium-low and let simmer and thicken.
- Add pasta to boiling water and cook as directed on the package. In the last 5 minutes of cook time, add broccoli. Once time is up, drain in colander and return to pots, away from heat. Add alfredo sauce and toss to cook.
- In a large saute pan over medium high heat, add butter and minced garlic. Once melted entirely, add pepper, oregano and paprika. Add shrimp to pan and saute until no longer pink.
- Serve a portion of the pasta with a portion of shrimp on top. Sprinkle with additional parmesan cheese, if desired.
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