Creamy Shrimp & Broccoli Alfredo

Why You’ll Love This Recipe

I love how this recipe delivers creamy, cheesy goodness with minimal effort. It’s a full meal in one skillet—protein, veggies, and pasta—ready in under 30 minutes. I also appreciate how flexible it is. Sometimes I spice it up with a dash of red pepper flakes, swap in spinach or asparagus, or even use a different pasta based on what’s in my pantry. It’s a cozy, crowd-pleasing dish that I can whip up without breaking a sweat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound shrimp, peeled and deveined
1 head broccoli, cut into florets
1 tablespoon olive oil
2 cloves garlic, minced
1 (16-ounce) package fettuccine pasta
2 cups heavy cream
1 cup grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper

Directions

1. I begin by cooking the fettuccine according to the package directions in a large pot of salted water. While that’s boiling…

2. I steam the broccoli in a steamer basket or microwave until it’s just tender but still bright green, about 5–7 minutes. Then I set it aside.

3. In a large skillet, I heat olive oil over medium heat, then add the shrimp and garlic. I sauté until the shrimp are pink and opaque—usually about 3–5 minutes. I remove them from the pan once done to avoid overcooking.

4. In the same skillet, I stir in the heavy cream, Parmesan cheese, salt, and black pepper. I bring it to a gentle simmer (not a boil), stirring frequently, until the sauce thickens slightly—about 2–3 minutes.

5. I add the cooked pasta, steamed broccoli, and shrimp back to the pan. I gently toss everything to coat it well in the creamy Alfredo sauce.

6. I serve it hot, garnished with extra Parmesan if I feel like going all in.

Servings and timing

Yields: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

When I want to mix things up, I toss in a pinch of red pepper flakes for a bit of heat. I’ve swapped the broccoli with spinach, asparagus, or even peas depending on the season. For a lighter version, I’ve used half-and-half in place of heavy cream, though it makes the sauce slightly thinner. I sometimes switch the pasta to penne or linguine if that’s what I have on hand.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of cream or water and warm it gently on the stovetop or in the microwave until heated through. I stir frequently to keep the sauce from separating. It’s not freezer-friendly due to the cream base, so I enjoy it fresh or within a few days.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just make sure to thaw and pat them dry before cooking so they sauté properly and don’t water down the sauce.

How do I avoid overcooking the shrimp?

I cook the shrimp just until they turn pink and firm—about 2–3 minutes per side depending on size. I remove them from the skillet and add them back at the end to prevent overcooking.

What can I use instead of heavy cream?

I’ve used half-and-half or a mix of milk and a little butter in a pinch. It won’t be quite as rich, but still delicious.

Can I make this dish ahead of time?

I prefer making it fresh, but I’ve prepped the sauce and pasta separately, then combined everything just before serving for a quicker mealtime assembly.

Is this dish gluten-free?

It can be if I use gluten-free pasta. The sauce and shrimp are naturally gluten-free, so it’s easy to adapt with a pasta swap.

Conclusion

Creamy Shrimp & Broccoli Alfredo is one of those recipes I keep coming back to—it’s easy, comforting, and packed with flavor. It’s the perfect one-pan meal for nights when I want something rich and satisfying without a lot of cleanup. I love how versatile it is and how easily it fits into my weekly dinner rotation.

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