Savory Garlic Butter Shrimp Alfredo with Roasted Broccoli
Garlic Butter Shrimp Alfredo with Roasted Broccoli made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 8 ounces fettuccine
- 1 pound large shrimp peeled and deveined
- 4 tablespoons unsalted butter divided
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 1 large head of broccoli cut into florets
- Red pepper flakes optional, for serving
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet.
- Toss the broccoli florets with olive oil, salt, and pepper.
- Roast the broccoli in the preheated oven for about 20-25 minutes, until tender and crispy.
- Cook the fettuccine according to package instructions until al dente and reserve about 1 cup of pasta water before draining.
- In a large skillet over medium heat, melt 2 tablespoons of butter and add the minced garlic, sautéing for about 1 minute.
- Add shrimp to the skillet, seasoning with salt and pepper. Cook until shrimp are pink, about 2-3 minutes per side.
- Reduce heat to low and pour in the heavy cream, stirring to combine.
- Stir in the remaining butter and Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the sauce, tossing to coat. If needed, add reserved pasta water to reach desired consistency.
- To serve, plate the pasta and top with roasted broccoli and red pepper flakes if desired.