Shrimp Alfredo
Made with fettuccine, broccoli, and a quick and easy homemade Alfredo pasta sauce! Toss the ingredients in 1 pan and serve.
Servings: 4 people
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.
Notes
Storage Instructions:
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.
