Shrimp Broccoli Alfredo
A creamy homemade alfredo sauce mixed with broccoli, linguini and a butter garlic shrimp
Ingredients
- 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
Instructions
- 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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