Ingredients
Scale
The key to this dish lies in selecting the right ingredients. Freshness is your best friend here—just like my mom taught me when she could whip up magic with pantry staples. Choose fresh shrimp and broccoli for the best flavor.
- 1 pound shrimp, peeled and deveined
- 2 cups fresh broccoli florets
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: a pinch of red pepper flakes for some heat
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the pan and set aside.
- In the same pan, add garlic and sauté for about 30 seconds until fragrant.
- Add the broccoli florets and cook for 3-4 minutes until bright green and tender-crisp.
- Lower the heat and pour in the heavy cream. Bring to a gentle simmer, then stir in the Parmesan cheese until melted and smooth.
- Return the shrimp to the pan and toss to coat in the sauce. Season with salt, pepper, and red pepper flakes if using.
- Add the cooked fettuccine to the pan, tossing everything together until the pasta is well coated. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Shrimp and Broccoli Alfredo, recipe, cooking, food
