Shrimp and broccoli alfredo usually comes with a double-digit price tag at the restaurant, but making this dish yourself is well worthwhile because it works out far more economical, and the fresh flavor is amazing.
You can use any size of shrimp for this, although the medium ones are especially satisfying. Fresh broccoli, heavy cream, butter, parmesan, and garlic also go into the mix, along with pasta shapes.
Once you have tasted this and you know how good it is, you might want to experiment making it with chicken instead of shrimp or play around using different pasta shapes. You can also use a combination of shrimp and other kinds of seafood. Scallops would be good in this, or clams.
There’s a reason why this is such a popular dish at Italian restaurants but now you can make your own homemade version and it will be the best shrimp alfredo you ever had.
Why You’ll Love the Recipe:
It’s so easy to rustle up this classic Italian pasta dish yourself at home. It’s rich-tasting, creamy and utterly delicious.
How to Serve It:
Although this doesn’t require any accompaniment, you might like to have something on the side. Anything from a simple green salad to steamed or grilled asparagus would work.
Ingredients:
- Butter
- Shrimp
- Flour
- Broccoli florets
- Heavy whipping cream
- Olive oil
- Parmesan cheese grated
- Water
- Salt
- Small shell pasta
- Pepper
- Minced garlic
- Grated Parmesan for garnish
How to make Shrimp and Broccoli Alfredo:
Season the shrimp with salt and pepper to taste.
Heat the oil in a skillet over medium-high heat on the stove.
Add the shrimp to the heated oil, and saute until cooked through. Set aside.
Place the water into the same skillet, add the broccoli, and reduce the heat to medium. Cover and cook until the broccoli is done to your liking. Remove and set aside.
Melt the butter in the skillet.
Stir in the garlic, and saute for 1 minute.
Add the flour to the skillet, and stir to combine for 30 seconds.
Whisk in the heavy whipping cream until smooth.
Simmer until the sauce thickens, and then stir in the Parmesan cheese and salt and pepper.
Return the shrimp and broccoli to the skillet, and toss to coat in the sauce.
Meantime, boil the pasta according to package directions, drain
Add the pasta to the pan with the shrimp and broccoli
Garnish with additional Parmesan before serving.
This wonderful Italian copycat recipe is just amazing. It’s a clever combo of juicy shrimp, tasty pasta, healthy broccoli, and the most delicious cream-enriched sauce.
Shrimp and Broccoli Alfredo
Ingredients
- 2 Tbsp. Butter
- 1 lb. Shrimp peeled and deveined
- 2 Tbsp. Flour
- 3 C. Broccoli florets
- 3 C. Heavy whipping cream
- 2 Tbsp. Olive oil
- ⅔ C. Parmesan cheese grated
- ¼ C. Water
- ½ tsp. Salt
- 8 oz. Small shell pasta
- ¼ tsp. Pepper
- 2 tsp. Minced garlic
- Grated Parmesan for garnish
Instructions
- Season the shrimp with salt and pepper to taste.
- Heat the oil in a skillet over medium high heat on the stove.
- Add the shrimp to the heated oil, and saute until cooked through. Set aside.
- Place the water into the same skillet, add the broccoli, and reduce the heat to medium. Cover and cook until the broccoli is done to your liking. Remove and set aside.
- Melt the butter in the skillet.
- Stir in the garlic, and saute for 1 minute.
- Add the flour to the skillet, and stir to combine for 30 seconds.
- Whisk in the heavy whipping cream until smooth.
- Simmer until the sauce thickens, and then stir in the Parmesan cheese and salt and pepper.
- Return the shrimp and broccoli to the skillet, and toss to coat in the sauce.
- Garnish with additional Parmesan before serving.
Can You Make It Ahead?
Like most dishes with seafood, this one is best served as soon as it’s ready. Shrimp tends to get tough when reheated unless you’re very careful.
Storage Instructions:
Leftovers should be fine for up to 3 days in a sealed container in the fridge.
Variations and Substitutions:
Use chicken or mixed seafood in place of the shrimp or swap the small shell pasta for linguine or spaghetti if you wish.
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