This Creamy Shrimp & Broccoli Alfredo is a rich, comforting dish that brings together tender shrimp, vibrant broccoli, and a silky Parmesan Alfredo sauce—all tossed with your favorite pasta. It’s a fast, satisfying meal that feels fancy but comes together easily in under 30 minutes.

Creamy Shrimp & Broccoli Alfredo

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Alfredo Sauce:

2 tablespoon butter

4 cloves garlic, minced

1 ½ cups heavy cream

1 cup grated Parmesan cheese

Salt & black pepper to taste

Optional: pinch of nutmeg for depth

For the Shrimp & Broccoli:

1 lb large shrimp (peeled & deveined)

2 tablespoon olive oil or butter

3 cups broccoli florets (fresh or frozen)

Salt & pepper, to taste

Optional: red pepper flakes for heat

For the Pasta:

12 oz fettuccine or pasta of your choice

Salted water, for boiling

Directions

Cook the Pasta & Broccoli:

I boil a large pot of salted water and cook the pasta according to the package instructions. In the last 2–3 minutes, I toss in the broccoli florets so they cook just enough. After draining, I set both aside.

Cook the Shrimp:

In a large skillet, I heat olive oil or butter over medium. I season the shrimp with salt, pepper, and a touch of red pepper flakes for some heat. Then I sauté them for about 1–2 minutes per side, until they’re pink and opaque. I remove them from the pan to avoid overcooking.

Make the Alfredo Sauce:

Using the same skillet, I melt butter and sauté garlic briefly—just until fragrant. I pour in the heavy cream and bring it to a gentle simmer before adding Parmesan. I whisk it all together until smooth and season with salt, pepper, and a pinch of nutmeg. I let it simmer for a couple of minutes to thicken slightly.

Combine Everything:

I toss the cooked pasta and broccoli into the Alfredo sauce, making sure everything is coated well. Then I gently fold in the shrimp. If the sauce gets too thick, I add a splash of the reserved pasta water or a bit more cream.

Garnish & Serve:

Before serving, I like to top it off with extra Parmesan, a little parsley, black pepper, or even a touch of lemon zest to brighten things up.

Servings and timing

This recipe serves 4 people and takes approximately 25–30 minutes from start to finish. It’s quick enough for weeknights but special enough for a cozy weekend dinner.

Variations

I sometimes swap the shrimp for grilled chicken, salmon, or even sautéed mushrooms for a vegetarian twist.

For a lighter version, I use half-and-half or whole milk instead of cream (just note the sauce will be thinner).

To make it low-carb, I skip the pasta and serve everything over zucchini noodles or cauliflower rice.

If I’m feeling adventurous, I add sun-dried tomatoes or baby spinach for extra flavor and color.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce. The microwave works too, but I stir it halfway through and don’t overheat the shrimp to avoid rubbery texture.

FAQs

How do I know when the shrimp are cooked?

I look for a pink color and a slight curl. Once they’re opaque and curled into a “C” shape, they’re done. Overcooking will make them tough, so I keep an eye on them.

Can I use frozen broccoli?

Yes, I often use frozen broccoli when I’m short on time. I just add it straight into the boiling pasta during the last few minutes. No need to thaw first.

What pasta works best for Alfredo?

I prefer fettuccine because it holds the creamy sauce well, but penne, linguine, or spaghetti also work. It’s really up to what I have on hand.

How can I make this dairy-free?

I substitute plant-based butter, dairy-free cream (like coconut or oat), and vegan Parmesan alternatives. The flavor will be a little different, but still delicious.

Can I make the Alfredo sauce ahead of time?

Yes, I sometimes make the sauce a day in advance. I reheat it gently and whisk in a little extra cream to bring it back to a smooth consistency before tossing with pasta.

Conclusion

This Creamy Shrimp & Broccoli Alfredo is one of those dishes I come back to again and again—it’s fast, rich, and always a hit. Whether I’m cooking for family or just craving a cozy meal, this one satisfies every time. With easy substitutions and simple ingredients, it’s a weeknight staple I genuinely love to make.

📖 Recipe:

Creamy Shrimp & Broccoli Alfredo

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Halal

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Description

A rich and creamy pasta dish featuring tender shrimp, fresh broccoli, and a homemade Parmesan Alfredo sauce, perfect for a comforting and quick dinner.

Instructions

Boil a large pot of salted water and cook the pasta according to package instructions. Add broccoli florets during the last 2–3 minutes of cooking. Drain and set aside.
In a large skillet, heat olive oil or butter over medium heat. Season shrimp with salt, pepper, and red pepper flakes if using. Sauté for 1–2 minutes per side until pink and opaque. Remove from pan.
In the same skillet, melt butter and sauté minced garlic until fragrant. Pour in heavy cream and bring to a gentle simmer.
Add Parmesan cheese to the cream mixture, whisking until smooth. Season with salt, pepper, and a pinch of nutmeg. Let simmer for a few minutes to thicken slightly.
Add the cooked pasta and broccoli to the Alfredo sauce, tossing to coat evenly. Gently fold in the cooked shrimp.
If the sauce is too thick, add a splash of reserved pasta water or additional cream to loosen.
Serve garnished with extra Parmesan, parsley, black pepper, or lemon zest as desired.