Creamy 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
- 1 pound large shrimp peeled and deveined
- 8 ounces fettuccine pasta
- ½ cup unsalted butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 2 cups broccoli florets
- Salt and pepper to taste
- Red pepper flakes optional
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the broccoli with olive oil, salt, and pepper in a bowl.
- Spread the broccoli in a single layer on a baking sheet and roast for 20-25 minutes.
- While the broccoli is roasting, cook the fettuccine in a large pot of salted water until al dente.
- In a large skillet, melt the butter over medium heat.
- Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a simmer.
- Stir in the grated parmesan cheese until melted and smooth.
- Season the sauce with salt, pepper, and red pepper flakes, adjusting to taste.
- Add the cooked fettuccine and shrimp to the skillet, tossing to coat.
- Serve immediately with roasted broccoli on the side.