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Shrimp Alfredo made with fettuccine, broccoli, and a quick and easy homemade alfredo pasta sauce! This fabulously fragrant dinner comes together in one pan… just toss and serve! Dinner is on the table in less than 30 minutes.
Shrimp Alfredo
This easy dinner recipe idea is just like something you could order from a nice restaurant (but for a lot less money!). It’s creamy, filling, comforting, and simply delicious. If you like Olive Garden, check out my Homemade Olive Garden Alfredo Sauce.
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Ingredients:
- Shrimp, peeled and deveined
- Fettuccine noodles
- Broccoli florets
- Butter
- Garlic, minced
- Flour
- White wine
- Heavy whipping cream
- Grated parmesan cheese
Directions:
In a large pot of boiling water, cook the fettuccine to the package directions. Once cooked, drain and set aside.
In another large saucepan, steam the broccoli florets until tender. Drain and set aside.
In a large skillet, heat a tablespoon of butter over medium heat then add the shrimp and cook until pink. Remove from the skillet with a slotted spoon and cover with foil to keep warm.
Over medium heat add the garlic to the skillet and cook until fragrant, about 1 minute. Add in the flour and stir to make a roux. Pour in the white wine, stirring constantly until smooth and creamy.
Once the sauce begins to thicken, reduce the heat and pour in the heavy cream. Stir in the parmesan cheese. Remove from the heat.
Add the shrimp, cooked fettuccine, and broccoli to the pan. Toss to coat everything in the sauce then serve.
Storage
- Store in an airtight container in the refrigerator for up to five days. You can reheat in a covered baking dish in the oven at 350 for 20 minutes.
- Freeze leftovers in an airtight freezer ziplock bag for up to two months. Thaw in the refrigerator a day before then follow the reheating instructions above.
More Easy Dinner Recipes
Shrimp Alfredo Recipe
Shrimp Alfredo
Equipment
- large pot
- Large saucepan
- Mixing spoon
- Slotted spoon
- foil
Ingredients
- 1 pound raw shrimp, peeled and deveined
- ½ cup butter
- 4 cloves garlic, minced
- 3 Tablespoons flour
- ¼ cup white wine
- 2 cups heavy whipping cream
- 1 cup grated parmesan cheese
- 2 cups broccoli florets
- 8 ounces fettuccine
Instructions
- In a large pot of boiling water, cook the fettuccine to the package directions. Once cooked, drain and set aside.
- In another large saucepan, steam the broccoli florets until tender. Drain and set aside.
- In a large skillet, heat a tablespoon of butter over medium heat then add the shrimp and cook until pink. Remove from the skillet with a slotted spoon and tent with foil to keep warm.
- Over medium heat add the garlic to the skillet and cook until fragrant, about 1 minute. Add in the flour and stir to make a roux. Pour in the white wine, stirring constantly until smooth and creamy.
- Once the sauce begins to thicken, reduce the heat and pour in the heavy cream. Stir in the parmesan cheese. Remove from the heat.
- Add the shrimp, cooked fettuccine, and broccoli to the pan. Toss to coat everything in the sauce then serve.
- Optional: Garnish with parsley and more parmesan cheese.
