Shrimp and Broccoli Alfredo

Hold on to your noodles if your idea of shrimp and broccoli Alfredo involves a creamy, dreamy pour of heavy cream and butter. Instead of a traditional Alfredo sauce, this shrimp broccoli Alfredo takes a different route, ditching heavy cream in favor of a super-clever combo of cream cheese and milk for that rich, velvety coating without the extra baggage. It has a luscious mouthfeel but won’t knock you out with heaviness. It’s also surprisingly fast. You’ll spend more time scrolling social media trying to decide what to make than actually making this shrimp Alfredo with broccoli.

This shrimp fettuccine Alfredo with broccoli is savory and slightly tangy, thanks to the cream cheese, and full of those punchy garlic shrimp vibes. With protein and a green vegetable included, it’s a full-meal fettuccine Alfredo for any night of the week.

Ingredients for Shrimp and Broccoli Alfredo

• Fettuccine: The long, silky pasta ribbons grab sauce like it’s their job. Dry pasta is fine, but this may be the moment to try fresh pasta from the grocery store’s refrigerated section.
• Shrimp: For this recipe, you’ll want raw shrimp—either fresh or frozen (just thaw before cooking). Medium shrimp work best, as they stay juicy and meaty when cooked. Buying them already peeled and deveined saves time, but you can do it yourself if needed.
• Garlic: Fresh minced garlic adds essential depth and savory aroma to the dish. One or two cloves go a long way in balancing the rich sauce.
• Butter: Butter infuses your shrimp with flavor while adding richness. Use unsalted butter to better control the salt level in your finished dish.
• Cream cheese: This might seem like a curveball in Alfredo sauce, but it melts down beautifully to create a thick, creamy base with a slight tang that balances the buttery richness. Be sure to cube it for easier melting.
• Milk: Whole milk brings the sauce to the right consistency without thinning it too much. It also helps incorporate the cream cheese and Parmesan smoothly. Avoid low-fat milk, which could create a thinner, less velvety sauce.
• Parmesan cheese: Freshly grated Parmesan is key here—it melts better and adds that signature nutty, salty punch. Pre-grated or shelf-stable versions won’t blend as smoothly and may affect the texture.
• Broccoli florets: You can use fresh or frozen broccoli florets. Fresh broccoli has a slightly firmer bite and brighter flavor, while frozen is super convenient and still totally delicious. If using frozen, there is no need to thaw; just steam it as directed.
• Salt and pepper: Just enough salt and pepper are added to make all the other ingredients sing. These pantry staples bring all the flavors into balance. Season the sauce and pasta to taste, and don’t be afraid to finish with an extra crack of black pepper for a peppery kick.

Directions

Step 1: Cook the noodles

Cook the fettuccine according to package directions.

Editor’s Tip: Take them out a minute early for the ideal al dente noodle.

Step 2: Saute the shrimp and garlic

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In a large skillet, saute the shrimp and garlic in butter until the shrimp turn pink. Remove from the heat and set aside.

Editor’s Tip: Shrimp cook fast, about two to three minutes per side. You want to remove them from the heat just as they turn pink and begin to curl into a C shape.

Step 3: Combine the cheeses and milk

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In the same skillet, combine the cream cheese, milk and Parmesan cheese. Cook and stir until the cheeses melt and the mixture is smooth.

Step 4: Steam the broccoli

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Place 1 inch of water in a saucepan; add the broccoli. Bring to a boil. Reduce the heat, then cover and simmer for one to two minutes or until tender. Drain.

Editor’s Tip: If using frozen broccoli, place it in a microwave-safe dish with a lid, add about 1/4 cup of water and cook on high for a few minutes. You can also roast frozen broccoli for more flavor. Throw the frozen florets in a baking pan, drizzle with olive oil, sprinkle with salt and roast in a 400°F oven for 15 to 20 minutes.

Step 5: Finish the pasta

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Stir the broccoli, shrimp, salt and pepper into the cheese sauce and heat through.

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Drain the fettuccine and toss with the shrimp mixture until coated. Serve immediately. If desired, top with additional pepper and Parmesan cheese.

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Shrimp and Broccoli Alfredo Variations

• Make it spicy: Add a pinch of crushed red pepper flakes to the sauce for a gentle kick that wakes up the flavor.
• Swap the pasta: No fettuccine? Try linguine, spaghetti or even penne. All pasta shapes are just vehicles for sauce after all.
• Go low-carb: Trade out the noodles for zucchini noodles or spaghetti squash for a lighter, veggie-forward version of shrimp Alfredo with broccoli.
• Add extra veggies: Mushrooms, spinach or cherry tomatoes would all cozy up nicely in this dish.

How to Store Shrimp and Broccoli Alfredo

Store leftover fettuccine Alfredo shrimp and broccoli in an airtight container in the refrigerator for three to four days.

How do you reheat shrimp and broccoli Alfredo?

Reheat fettuccine Alfredo with broccoli and shrimp on the stovetop over low heat and add a splash of milk to bring the pasta and sauce back to life. The microwave is a good second choice, but reheat the dish in short bursts and stir often to keep the texture creamy and the shrimp from getting rubbery.

Shrimp and Broccoli Alfredo Tips

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What’s the best way to clean and devein shrimp for shrimp broccoli Alfredo?

It’s simple to clean and devein shrimp! Use a paring knife or shrimp deveiner to slice along the back and pull out the dark vein. Then rinse under cold water. Or, you can skip all this and buy them already cleaned—no judgment here.

How do you know when shrimp are done cooking?

Whether cooking frozen shrimp or fresh, the signs are the same. They turn pink, curl into a loose C shape and become opaque. If they’re in an O shape, you have let them go too far.

What else can you serve with shrimp and broccoli Alfredo?

Garlic bread is never a bad idea to serve with shrimp and broccoli Alfredo. Start with a charcuterie board or another Italian appetizer. How about a crisp romaine salad to balance the meal? And a glass of white wine (or sparkling water in a fancy glass) sets the mood and cuts through the richness.