There’s so much to love about this Broccoli Shrimp Pasta Alfredo; it’s creamy, filling, and full of lots of flavors. The pan-seared garlicky shrimp adds protein, the bright green steamed broccoli adds fiber and the creamy sauce just brings the whole dish together wonderfully.
Can you use frozen shrimp?
Yes, frozen shrimp is actually more fresh than fresh shrimp in many cases. Defrost the shrimp fully and pat dry before seasoning and cooking.
Can you make it ahead of time?
This broccoli shrimp pasta alfredo is best served as soon as it’s made, but if you have leftovers they will keep well in the fridge for 3 to 4 days. Reheat it gently on the stovetop to warm through to serve.
What do you serve it with?
This shrimp alfredo is a great filling dinner by itself, but it’s great served with a Caprese or Greek salad. For a really filling meal, pair it with some garlic bread.
Storage: This pasta recipe is best enjoyed straight away, but any leftovers will keep for 3 to 4 days in the fridge.
1½ pounds large shrimp, peeled and deveined
2 cups broccoli florets, steamed
1 cup white mushrooms, sliced
5 cloves garlic, minced
½ medium onion, minced
¼ stick unsalted butter
1 tbsp ground black pepper
1 tbsp garlic salt
1 tsp creole seasoning
1(15 oz) jar Bertolli® Alfredo Sauce
In a large pot, boil the pasta according to the instructions on the package.
Heat a medium-sized skillet over medium-high heat. Add butter, shrimp, onions, and mushrooms. Saute shrimp and vegetables, stirring often. Add garlic and dry seasonings after 5 minutes of sauteing.
After 5 additional minutes of sauteing, add the shrimp and vegetable mixture to the cooked, drained pasta. Add steamed broccoli, alfredo sauce, and any additional dry seasonings to taste. Stir to combine and blend flavors.
Serve with bread sticks and a garden salad. Garnish with dried parsley and chives.
Calories: 600kcal, Carbohydrates: 60g, Protein: 41g, Fat: 22g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 342mg, Sodium: 1493mg, Potassium: 836mg, Fiber: 6g, Sugar: 8g, Vitamin A: 1651IU, Vitamin C: 141mg, Calcium: 424mg, Iron: 5mg
The nutrition information provided is an estimate. It will vary based on cooking methods and specific ingredients used.