I’ve always thought shrimp and pasta were meant for each other. Toss in a creamy Alfredo sauce and a handful of bright green broccoli, and suddenly you’ve got comfort food that feels a little dressed up. This shrimp Alfredo pasta recipe doesn’t just fill you up, it makes you want to linger at the table a little longer. Cooking this dish feels like a small win on a busy evening. The fettuccine swirls around the fork, the shrimp add a sweet, briny bite, and the broccoli brings freshness so it doesn’t feel heavy. You can almost hear the sigh of relief when everyone takes their first bite. Homemade Alfredo pasta recipes may sound fussy, but honestly, they’re just a quick sauce whisked together while the pasta boils. I’ll admit, I’ve tried shortcuts before, like grabbing a jar from the store, but once you taste the best shrimp Alfredo recipe made fresh at home, there’s no going back. If you’ve been craving a fettuccini Alfredo recipe that’s creamy but balanced, this is the one. It’s family friendly, date-night ready, and even makes leftovers worth fighting over. This recipe sits happily alongside baked chicken fettuccine Alfredo recipe variations, but for me, the shrimp keeps things exciting. Out of all the alfredo recipes I’ve tested, this one feels most like home.

1) Key Takeaways
2) Easy Shrimp Alfredo Fettuccine with Broccoli Recipe
3) Ingredients for Shrimp Alfredo Fettuccine with Broccoli
4) How to Make Shrimp Alfredo Fettuccine with Broccoli
5) Tips for Making Shrimp Alfredo Fettuccine with Broccoli
6) Making Shrimp Alfredo Fettuccine with Broccoli Ahead of Time
7) Storing Leftover Shrimp Alfredo Fettuccine with Broccoli
8) Try these Main Course recipes next!
9) Shrimp Alfredo Fettuccine with Broccoli Recipe
10) Nutrition

1) Key Takeaways

This recipe brings together pasta, shrimp, and broccoli in a creamy Alfredo sauce.
It’s quick enough for weeknights but fancy enough for company.
Fresh shrimp add a natural sweetness while broccoli keeps things balanced.
You can swap proteins or even use a lighter cream base.

2) Easy Shrimp Alfredo Fettuccine with Broccoli Recipe

I don’t know about you, but some days pasta feels like the hug I didn’t know I needed. Shrimp Alfredo pasta recipes hit that sweet spot between indulgence and comfort. The creamy sauce clings to the long ribbons of fettuccine, while the shrimp bring a tender bite that makes every forkful worth slowing down for.

I often joke that the broccoli is just there to make me feel virtuous, but honestly, it adds color and freshness that balances the richness. This dish lives somewhere between weeknight dinner and special occasion, and I love how it adapts to both.

The beauty of Alfredo Pasta Recipes like this is their flexibility. Some folks swear by the best shrimp Alfredo recipe, while others mix it up with a baked chicken fettuccine Alfredo recipe. No matter how you cook it, these alfredo recipes prove that simple ingredients can create something memorable.

3) Ingredients for Shrimp Alfredo Fettuccine with Broccoli

Fettuccine Pasta: Classic long strands of pasta that soak up the sauce beautifully. You could swap for spaghetti, but fettuccine holds up better to cream.

Shrimp: Large, peeled, and deveined shrimp. Their natural sweetness pairs well with the salty Parmesan and creamy sauce.

Broccoli: Bright florets that add crunch and balance to the rich Alfredo base. Plus, it sneaks in a little green goodness.

Butter: The base of many Alfredo sauces. It brings a rich depth that ties the sauce together.

Garlic: Minced garlic gives fragrance and sharpness that cuts through the cream.

Heavy Cream: This is what makes Alfredo luxurious. Thick and rich without overpowering the shrimp or broccoli.

Parmesan Cheese: Freshly grated works best. It melts smoothly and adds nutty flavor.

Olive Oil: Used to cook the shrimp so they don’t stick and develop a light sear.

Salt and Pepper: For seasoning, keeping flavors balanced and bold.

Parsley: Optional garnish that adds freshness and a pop of color.

4) How to Make Shrimp Alfredo Fettuccine with Broccoli

Step 1. Boil a large pot of water with a good pinch of salt. Add fettuccine and cook until al dente. Toss the broccoli florets into the pot during the last two minutes. Drain and set aside.

Step 2. Heat olive oil in a large skillet. Lay the shrimp in a single layer. Cook for about three minutes per side until pink. Remove and set aside so they don’t overcook.

Step 3. Melt butter in the same skillet. Stir in garlic and let it sizzle just enough to release its fragrance.

Step 4. Pour in the heavy cream. Let it simmer gently, then whisk in Parmesan until smooth. Adjust seasoning with salt and pepper.

Step 5. Return shrimp, broccoli, and pasta to the skillet. Toss everything together until coated with sauce.

Step 6. Plate and finish with parsley if you like. Serve immediately while it’s creamy and warm.

5) Tips for Making Shrimp Alfredo Fettuccine with Broccoli

Cook pasta just until al dente. Overcooked pasta makes the whole dish feel heavy. Al dente fettuccini Alfredo recipe versions hold sauce without turning soggy.

Don’t skimp on cheese. Freshly grated Parmesan melts into the sauce, while pre-shredded often clumps. It’s worth the little extra effort.

Control the heat. A low simmer keeps the cream smooth. Too much heat risks separating the sauce.

Season at every step. Shrimp, pasta water, and sauce all need a pinch of seasoning to shine together.

6) Making Shrimp Alfredo Fettuccine with Broccoli Ahead of Time

I love meals that give me wiggle room. If I know the evening will be rushed, I’ll cook the pasta and broccoli earlier in the day. Toss them lightly with olive oil to keep from sticking. Store them covered in the fridge.

Shrimp cook quickly, so I usually save that step for last. That way, they stay juicy and tender instead of rubbery. The sauce, though, can be made ahead and rewarmed slowly on the stove.

When combining everything later, add a splash of milk or cream to loosen the sauce. This keeps the shrimp Alfredo pasta recipes creamy instead of gluey.

7) Storing Leftover Shrimp Alfredo Fettuccine with Broccoli

Leftovers are a gift in our house. Store in an airtight container in the fridge for up to three days. The sauce thickens as it cools, but that’s an easy fix with a splash of cream when reheating.

I usually warm mine in a skillet over medium heat. The microwave works too, though the pasta can dry out if left too long. Stirring halfway helps.

This is one of those Alfredo recipes that actually tastes even better the next day, as the flavors have had time to mingle.

8) Try these Main Course recipes next!

9) Shrimp Alfredo Fettuccine with Broccoli Recipe