If weeknight dinners have all started to taste the same to you, Shrimp Alfredo Fettuccine & Broccoli is about to rescue your table from the rut! Plump, tender shrimp are tossed with silky ribbons of fettuccine, crisp-tender broccoli, and the dreamiest homemade Alfredo sauce—it’s a combination that never gets old. Every bite delivers a perfect balance of creamy, garlicky comfort and bright, fresh flavors, making it a standout meal for busy evenings or relaxed weekend gatherings alike.

Shrimp Alfredo Fettuccine & Broccoli - Recipe Image

Ingredients You’ll Need

Just a handful of fresh, vibrant ingredients come together to create this restaurant-worthy dish. Each one plays its part—from lush creaminess to sharp cheese and fresh greenery—that makes Shrimp Alfredo Fettuccine & Broccoli a truly unforgettable meal.

Shrimp: Large, peeled, and deveined shrimp bring sweet, briny flavor and cook up in minutes—perfect for quick comfort food.
Fettuccine: Choose classic fettuccine for its width and heft, perfect for catching every bit of rich Alfredo sauce.
Broccoli: Fresh broccoli florets add a pop of color and satisfying crunch that balances the creamy sauce.
Butter: Unsalted butter creates a mellow, indulgent base for the sauce.
Heavy Cream: Full-fat cream is essential for that luscious, velvety Alfredo texture.
Garlic: Just a clove or two, finely minced, infuses the dish with savory depth.
Parmesan Cheese: Freshly grated Parmesan melts beautifully, bringing intense, nutty flavor.
Salt and Pepper: Season to taste, bringing out the natural flavors in every component.
Lemon: A quick squeeze of juice at the end brightens the whole dish and keeps it from feeling heavy.
Olive Oil: A tiny drizzle for cooking the shrimp helps them brown up perfectly.

How to Make Shrimp Alfredo Fettuccine & Broccoli

Step 1: Prepare the Fettuccine and Broccoli

Bring a generously salted pot of water to a boil. Add the fettuccine and cook according to package directions, stirring occasionally. About two minutes before the pasta is done, toss in the broccoli florets so they blanch alongside the noodles. When the pasta is al dente and the broccoli turns vibrant green and just-tender, drain them together. Set aside, reserving 1/2 cup of the cooking water—this can help bring the sauce together later.

Step 2: Sauté the Shrimp

While the pasta cooks, pat the shrimp dry and season with a pinch of salt and pepper. Heat a splash of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, just until pink and opaque. Transfer them to a plate—they’ll finish cooking with the sauce later, keeping them juicy and tender.

Step 3: Make the Alfredo Sauce

Wipe out the skillet if necessary, then melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer, stirring often. Let the cream reduce slightly for 2–3 minutes, then toss in the parmesan cheese. Whisk until the cheese melts, creating a smooth, glossy sauce. If it seems too thick, stir in a splash of reserved pasta water.

Step 4: Toss Everything Together

Add the cooked fettuccine and broccoli right into the Alfredo sauce, gently folding to coat every strand and floret. Return the shrimp to the pan with any juices, tossing just until warmed through. Add a squeeze of lemon juice and season with extra salt and pepper as needed. Your Shrimp Alfredo Fettuccine & Broccoli is ready to serve while piping hot and ultra-creamy!

How to Serve Shrimp Alfredo Fettuccine & Broccoli

Garnishes

Finish off your Shrimp Alfredo Fettuccine & Broccoli with a shower of freshly grated parmesan, a grind of black pepper, and a few chopped fresh parsley leaves for a pop of green. A little lemon zest adds sparkle if you want to really brighten things up.

Side Dishes

This dish is incredibly satisfying on its own, but a crisp, simple side salad brings welcome contrast to the rich flavors. Think baby greens dressed with lemon vinaigrette, or a platter of oven-roasted cherry tomatoes. A loaf of crusty garlic bread is perfect for swiping up every bit of Alfredo sauce left on your plate.

Creative Ways to Present

Divide Shrimp Alfredo Fettuccine & Broccoli into personal pasta bowls and coil the noodles high for a restaurant-style touch. For a family-style feast, serve it from a big, warm platter at the center of the table, scattered with extra shrimp on top. If you want to get playful, serve it in hollowed-out sourdough bread bowls for a fun twist that guests will love.

Make Ahead and Storage

Storing Leftovers

Let leftovers of Shrimp Alfredo Fettuccine & Broccoli cool before transferring them to an airtight container. They’ll keep well in the refrigerator for up to three days, and the flavors only deepen with a little time—making lunches the next day almost as rewarding as the original meal.

Freezing

While cream-based sauces can separate after freezing, you can still freeze Shrimp Alfredo Fettuccine & Broccoli if you have a lot left over. For best results, freeze in individual portions and thaw overnight in the fridge before reheating. If possible, slightly undercook the pasta at first, so it doesn’t turn mushy when thawed.

Reheating

To reheat, gently warm the pasta over low heat on the stovetop, adding a splash of cream, milk, or even reserved pasta water to loosen the sauce back to its original creamy self. If you’re in a pinch, microwaving in bursts with a damp paper towel over the bowl keeps things from drying out. Just be sure not to overheat the shrimp—they just need to be warmed through.

FAQs

Can I use frozen shrimp for Shrimp Alfredo Fettuccine & Broccoli?

Absolutely! Just make sure to thaw and pat them dry before cooking. Frozen shrimp are super convenient and cook up just as tasty in this dish.

What can I substitute for heavy cream?

If you want a lighter sauce, half-and-half works in a pinch. The result will be a bit less rich, but still delicious. Avoid using milk alone, as it can make the sauce less velvety.

How can I make this dish gluten-free?

Simply swap in your favorite gluten-free fettuccine or pasta and check that your parmesan is gluten-free. The sauce and proteins are naturally gluten-free, so it’s an easy substitution.

What’s the best way to avoid overcooking the shrimp?

Give them just a minute or two per side until they turn opaque and pink, then remove from the skillet immediately. Letting them finish in the sauce helps keep them juicy and tender.

Can I add other vegetables besides broccoli?

Of course! Asparagus, snap peas, or even a few handfuls of baby spinach stir in beautifully. Just add any delicate veggies at the end so they keep their color and crunch.

Final Thoughts

There’s something truly special about making Shrimp Alfredo Fettuccine & Broccoli at home—each forkful is loaded with creamy comfort, juicy seafood, and vibrant veg. Give this recipe a try, and don’t be surprised if it becomes your family’s new favorite pasta night tradition!

Shrimp Alfredo Fettuccine & Broccoli