Roasted Shrimp Fettuccine Alfredo

Roasted Shrimp Fettuccine Alfredo is the kind of weeknight dinner that looks and tastes like you spent hours in the kitchen, but comes together quickly with a few simple steps. Bright lemon, tender roasted shrimp, little pops of broccoli, and a silky, cheesy Alfredo sauce cling to fettuccine for a comforting but fresh plate. This version uses pantry-friendly ingredients and easy techniques, so you can serve an elegant meal with minimal fuss.

Why this recipe works

The combination of roasted shrimp and vegetables with a rich, homemade Alfredo sauce gives you balance: protein, veggies, and indulgent pasta. Roasting the shrimp and broccoli concentrates flavor and gives a touch of caramelization, while the stovetop sauce is stabilized with a bit of flour so it coats the pasta without splitting. Using a mix of Parmesan, mozzarella, and cream cheese creates depth and a velvety mouthfeel without needing heavy cream. A squeeze of lemon at the end wakes everything up.

Ingredients

• 4 cups broccoli florets
• 12 oz. medium deveined, uncooked, peeled shrimp
• 2 1/2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 12 oz. fettuccine
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4–6 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1 1/2 cups milk (I use low-fat)
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• dash of red pepper flakes (optional)
• 1/2 cup freshly grated Parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 2 oz cream cheese, cubed (I use ⅓ less fat)
• freshly grated Parmesan cheese, for serving
• fresh parsley, for garnish
• lemon juice, to taste

Equipment

• Baking sheet
• Large pot for pasta
• Large skillet or saucepan for sauce
• Mixing bowl
• Tongs or pasta fork

Flavor tips

• Don’t skip the lemon — a squeeze brightens the creamy sauce and balances richness.
• If you like more heat, add a larger pinch of red pepper flakes to the sauce or sprinkle on top before serving.
• Freshly grated Parmesan melts and blends better than pre-grated varieties; it also brings a cleaner, sharper flavor.

Step-by-step Instructions

Follow these steps in order. The roasted shrimp and broccoli go in the oven first while you bring the pasta water to a boil. Then make the sauce, finish the pasta, and combine everything for a glossy, clingy Alfredo.

1. Preheat and prep. Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy clean-up.
2. Toss broccoli and shrimp with oil and seasonings. In a large mixing bowl, combine 4 cups broccoli florets and 12 oz. medium deveined, uncooked, peeled shrimp. Drizzle with 2 1/2 tablespoons olive oil and sprinkle 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika. Toss until everything is evenly coated.
3. Arrange on the baking sheet. Spread the broccoli and shrimp in a single layer on the prepared baking sheet. Ensure the shrimp aren’t piled up so they roast evenly.
4. Roast the shrimp and broccoli. Place the baking sheet in the preheated oven and roast for about 8–10 minutes, until shrimp are opaque and firm and the broccoli is tender with some browned edges. Keep an eye near the end to avoid overcooking the shrimp.
5. Start the pasta water. While the shrimp and broccoli roast, bring a large pot of salted water to a boil. Add 12 oz. fettuccine and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
6. Begin the sauce. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet or saucepan over medium heat. When the butter melts, add 4–6 garlic cloves, minced, and cook, stirring frequently, for about 30–60 seconds until fragrant but not browned.
7. Make the roux. Sprinkle in 1/4 cup all-purpose flour and whisk constantly for about 1 minute. This will cook out the raw flour taste and help thicken the sauce.
8. Add liquids and seasonings. Gradually whisk in 1 3/4 cups chicken broth and 1 1/2 cups milk until the mixture is smooth. Stir in 1 teaspoon dried basil, 1/2 teaspoon salt, 1/2 teaspoon dried parsley, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and a dash of red pepper flakes if using. Continue cooking and whisking until the sauce begins to thicken and comes to a gentle simmer, about 3–5 minutes.
9. Melt the cheeses. Turn the heat to low. Add 1/2 cup freshly grated Parmesan cheese, 3/4 cup shredded mozzarella cheese, and 2 oz cream cheese, cubed. Stir continuously until the cheeses melt and the sauce is smooth and glossy. If the sauce seems too thick, whisk in a few tablespoons of the reserved pasta water until you reach your desired consistency.
10. Combine pasta and sauce. Add the drained fettuccine to the saucepan and toss gently to coat the pasta evenly with the Alfredo sauce. If needed, add more reserved pasta water a tablespoon at a time to help the sauce cling to the noodles.
11. Add roasted shrimp and broccoli. Remove the roasted shrimp and broccoli from the baking sheet and fold them into the pasta. Gently toss so the shrimp and broccoli are evenly distributed without breaking up the shrimp.
12. Finish with lemon and final seasoning. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as desired. Squeeze a little lemon juice over the pasta to brighten the flavors. Sprinkle extra freshly grated Parmesan and chopped fresh parsley on top before serving.
13. Serve immediately. Transfer the Roasted Shrimp Fettuccine Alfredo to plates or a serving bowl. Serve hot with extra lemon wedges on the side.

Make-ahead and leftovers

If you need to prepare this in advance, roast the shrimp and broccoli and refrigerate separately from the pasta and sauce. Reheat the sauce slowly over low heat, stirring in a splash of milk or pasta water to loosen it. Warm the shrimp and broccoli briefly in a hot oven or skillet and combine everything just before serving. Stored in an airtight container, leftovers keep for 2–3 days in the refrigerator.

Common issues and fixes

• Sauce too thin: Simmer a few more minutes to reduce and thicken. Alternatively, whisk a little more flour slurry (1 tsp flour + 1 tbsp cold water) into the sauce and simmer until thickened.
• Sauce too thick: Whisk in reserved pasta water or milk a tablespoon at a time until smooth and glossy.
• Shrimp overcooked: Shrimp cook quickly; remove them from the oven at the first sign of opaqueness and firm texture. If they must be kept warm, tuck them into the very top of the oven or rewarm briefly in a hot skillet to avoid further cooking.

Serving suggestions

• A simple green salad with a light vinaigrette cuts through the richness of the pasta.
• Warm crusty bread or garlic bread is perfect for sopping up extra sauce.
• Pair with a crisp white wine or sparkling water with lemon for a refreshing contrast.

Notes on ingredients and substitutions

• If you prefer a different pasta shape, you can swap the fettuccine for linguine, spaghetti, or even a short pasta like penne, keeping the same cooking time ratio.
• Low-fat milk works well in the sauce, but you can use whole milk for a richer result. Skip ultra-thin milks as they can make the sauce thinner; adjust thickness with reserved pasta water or a touch more flour if needed.
• For a stronger garlic flavor, increase the garlic to 6 cloves. For milder, use 4.
• If fresh parsley is not available, extra dried parsley can be added to the sauce, but add it sparingly to avoid graininess.

Nutritional overview (approximate)

This dish balances protein from the shrimp with carbohydrates from the fettuccine and fiber and vitamins from the broccoli. The cheese contributes calcium and fat; using low-fat dairy items can reduce total saturated fat. Exact nutrition will vary depending on the specific brands and any substitutions used.

Wrapping up

This Roasted Shrimp Fettuccine Alfredo checks all the boxes: impressive, comforting, and surprisingly simple. Roasting the shrimp and broccoli brings natural sweetness and an almost-charred depth, while the homemade Alfredo sauce is rich without being cloying thanks to the bright lift of lemon. It’s a perfect dish for a cozy dinner or a small dinner party — feed a few friends, pour a glass of something cold, and enjoy.

Roasted Shrimp Fettuccine Alfredo is deliciously satisfying, and once you have the technique down, it becomes an easy weeknight staple you’ll return to again and again.