Creamy Shrimp and Broccoli Pasta
This Creamy Shrimp and Broccoli Pasta is a comforting, easy weeknight dinner with tender shrimp, crisp broccoli, and a luscious Parmesan cream sauce.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden Spoon or Silicone Spatula
- Grater
- Knife and cutting board
Ingredients
- 8 oz fettuccine pasta for that perfect al dente bite and to soak up the sauce
- 1 lb shrimp peeled and deveined, fresh or thawed, medium-sized
- 2 cups broccoli florets fresh or frozen, trimmed into bite-sized pieces
- 2 tablespoons olive oil for sautéing the shrimp and garlic
- 3 cloves garlic minced
- 1 cup heavy cream the base for the velvety sauce
- 1 cup grated Parmesan cheese adds a savory, nutty depth
- Salt and pepper to taste
- 1 teaspoon red pepper flakes optional, for a subtle spicy punch
- Fresh parsley chopped for garnish
Instructions
Step 1: Prepare the pasta and broccoli
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. About 3 minutes before the pasta is done, add the broccoli florets to the boiling water to blanch them briefly. Drain both pasta and broccoli together and set aside.
Step 2: Sauté the shrimp
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp in a single layer. Season with salt, pepper, and red pepper flakes if using. Cook for about 2 minutes on each side or until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
Step 3: Create the garlic-infused cream sauce
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned. Pour in the heavy cream, stirring constantly. Allow it to simmer gently for 3-4 minutes to thicken slightly.
Step 4: Incorporate Parmesan and season
- Gradually whisk in the grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as needed. The sauce should be creamy and thick enough to coat the pasta.
Step 5: Combine pasta, broccoli, and shrimp
- Add the drained pasta and broccoli back into the skillet with the sauce. Toss gently to combine, making sure every strand and floret is coated in the creamy goodness. Return the cooked shrimp to the pan and stir just until warmed through.
Step 6: Garnish and serve
- Remove from heat and sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve immediately while warm and enjoy the perfect harmony of shrimp, broccoli, and creamy pasta.
Notes
- Use linguine or penne pasta as alternatives to fettuccine for different textures.
- Substitute broccoli with asparagus tips or green beans for a fresh crunch.
- For a dairy-free version, replace heavy cream with coconut cream and Parmesan with nutritional yeast.
- To avoid rubbery shrimp, cook just until pink and opaque, about 2 minutes per side.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of cream or milk.