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This Shrimp and Broccoli Alfredo dish combines all the best things about al dente pasta, creamy, cheesy alfredo sauce, delicious, buttery shrimp, and hearty broccoli all in one pot, for an easy weekday meal that’s done in just 30 minutes!
If you love pasta dishes, then you’ll also want to try my Shrimp Pad Thai with Peanut Sauce, my Creamy Italian Spaghetti Pasta Salad or my Kung Pao Noodles.
Isn’t shrimp just the best, most easiest seafood protein to make and put into just about anything and everything?
I do not tire of coming up with ways to use shrimp in my recipes. They are easy to purchase, thaw quickly, and cook up fast. Plus they taste just so darn good, I cannot stay away!
When I was thinking about what kind of pasta dishes I could make with shrimp, broccoli alfredo immediately came to mind.
What’s not to love about all of the cheese and creamy goodness of alfredo sauce, plus a bit of broccoli for color and nutrition, then of course the shrimp because I feel like it’s a bit unexpected, yet goes so well together with the other ingredients…I can’t even believe I haven’t made this dish yet!
WHAT IS ALFREDO SAUCE?
Alfredo sauce is named after an Italian restaurant owner named Alfredo (which is just another reason to love it so, so much), who created this dish in 1920s in Rome. He concocted a beautiful sauce made from butter, cream, and Parmesan, added it atop a bed of piping hot fettuccini, and finished it off with a hefty sprinkling of pepper. (Thank you so much, Alfredo!)
HOW DO YOU MAKE HEALTHY ALFREDO SAUCE?
If you are watching your fat or calorie intake and think that alfredo sauce is a bit much for your diet but you still want to make this recipe, I have great news for you!
You can substitute out some of the unhealthy ingredients by making this Greek Yogurt Alfredo Sauce instead.
It uses less butter, no heavy cream (you can even use water!) and less Parmesan cheese and still enjoy all the creamy, flavorful goodness of regular alfredo sauce.
Ingredients
1 pound medium or large shrimp – peeled and deveined, tails removed if desired
2 tablespoons olive oil
3 cups broccoli florets
¼ cup water
8 ounces medium pasta shells – boiled until tender and drained
3 tablespoons butter
2 teaspoons minced garlic
2 tablespoons flour
3 cups whole milk or half n half – for a richer sauce, sub one cup of heavy cream
⅔ cup shredded parmesan cheese
additional grated parmesan cheese for topping
Instructions
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