Creamy Alfredo Seafood Pasta with Shrimp and Broccoli

Tender shrimp and broccoli tossed with pasta in a rich, creamy garlic Alfredo sauce with Parmesan. This comforting seafood pasta is easy enough for a weeknight dinner but feels like a restaurant-style meal.

Ingredients

For the Pasta:

• 12 oz (340 g) fettuccine or linguine
• 1 tablespoon salt, for pasta water
• 3 cups broccoli florets

For the Seafood:

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional

For the Alfredo Sauce:

• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1 1/4 cups freshly grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
2. During the final 3–4 minutes of cooking, add the broccoli to the pasta water. Cook until the broccoli is bright green and tender-crisp.
3. Reserve about 1 cup of pasta water, then drain the pasta and broccoli. Set aside.
4. Pat the shrimp dry with paper towels. Season with paprika, Italian seasoning, salt, black pepper, and red pepper flakes.
5. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
6. Add the shrimp in a single layer. Cook for about 2 minutes per side, until pink, opaque, and cooked through.
7. Remove the shrimp from the skillet and set aside.
8. Reduce the heat to medium. Add 3 tablespoons butter to the same skillet.
9. Add the minced garlic and sauté for 30–45 seconds, just until fragrant. Do not let the garlic burn.
10. Pour in the heavy cream and whole milk. Add Italian seasoning and black pepper.
11. Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring frequently.
12. Reduce the heat to low. Gradually add the Parmesan cheese, stirring continuously until completely melted and smooth.
13. Add the lemon juice and taste. Adjust salt and pepper as needed.
14. Add the cooked pasta and broccoli to the Alfredo sauce. Toss gently until everything is coated.
15. If the sauce is too thick, add reserved pasta water a tablespoon or two at a time until you reach your preferred consistency.
16. Gently fold in the cooked shrimp.
17. Garnish with fresh parsley and extra Parmesan.
18. Serve immediately while hot and creamy.

Serving Suggestions

• Garlic bread
• Caesar salad
• Roasted asparagus
• Steamed green beans
• Garlic knots
• Fresh garden salad
• Lemon wedges

Nutrition Information

Approximate per serving, based on 6 servings:

• Calories: 680
• Protein: 39 g
• Carbohydrates: 61 g
• Fat: 33 g
• Saturated Fat: 19 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 820 mg
• Cholesterol: 255 mg

Nutrition will vary depending on the pasta, shrimp, cheese, cream, and portion size.

Nut Information

• Peanuts: None
• Almonds: None
• Walnuts: None
• Pecans: None
• Cashews: None
• Pistachios: None
• Hazelnuts: None
• Macadamia nuts: None
• Coconut: None
• Tree nuts: None
• Nut-free: Yes, when packaged ingredients are confirmed nut-free
• Dairy: Yes — butter, milk, heavy cream, and Parmesan
• Eggs: Usually yes, depending on the pasta brand
• Gluten: Yes — traditional pasta contains wheat
• Shellfish: Yes — shrimp
• Vegetarian: No
• Vegan: No

For severe allergies, check the pasta, Parmesan, seasonings, and other packaged ingredients for allergen and cross-contact information.

Q&A

Q: Can I use frozen shrimp?
A: Yes. Thaw the shrimp completely and pat them very dry before cooking to prevent excess water from thinning the sauce.

Q: Can I use another seafood?
A: Yes. Scallops, crab meat, lobster, or cooked salmon can be added. If using raw seafood, cook it separately until safely done.

Q: Can I use frozen broccoli?
A: Yes. Add it to the pasta water during the final few minutes of cooking, or steam it separately.

Q: How do I keep the Alfredo sauce creamy?
A: Keep the heat low when adding Parmesan and avoid boiling the sauce. Freshly grated Parmesan also melts more smoothly.

Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be considerably lighter and thinner. For a creamy result, half-and-half is a better substitute.

Q: Can I make this without broccoli?
A: Yes. Spinach, asparagus, mushrooms, or zucchini are good alternatives.

Q: How do I prevent the shrimp from becoming rubbery?
A: Cook them only until they turn pink and opaque. Shrimp cook quickly and become tough when overcooked.

Q: Can I make this ahead of time?
A: It is best served fresh. If making ahead, keep the sauce slightly loose because it will thicken as it cools.

Q: How long do leftovers last?
A: Store in an airtight container in the refrigerator for up to 3 days.

Q: How should I reheat it?
A: Reheat gently over low heat with a splash of milk, cream, or reserved pasta water. Stir frequently and avoid overheating the shrimp.