Ingredients

8 ounces fusilli pasta (or pasta of choice)

1 head broccoli (cut into small florets)

2 tablespoons butter (divided)

1 pound jumbo shrimp (peeled, deveined, tails off)

½ teaspoon Italian seasoning (optional)

½ teaspoon salt

¼ teaspoon black pepper

2 garlic cloves (minced)

1 tablespoon all-purpose flour

1 cup milk

4 ounces cream cheese

¼ cup parmesan cheese (plus more for serving)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. During the last 2 minutes of cooking, add the broccoli florets to the same pot. Reserve ½ cup of the pasta cooking water before draining. Drain the pasta and broccoli and set aside.

Step 2: In a large pan over medium heat, heat 1 tablespoon of butter. Season the shrimp with salt, pepper, and Italian seasoning if using. Add the shrimp to the pan and cook for 2-3 minutes per side until opaque and fully cooked. Remove the shrimp and set aside.

Step 3: In the same pan, heat the remaining tablespoon of butter. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.

Step 4: Sprinkle the flour over the garlic and butter, whisk to combine, and cook for 1 minute. Slowly whisk in the milk, then add the cream cheese. Let the sauce simmer uncovered until thickened, about 2-3 minutes.

Step 5: Return the cooked pasta, broccoli, and shrimp to the pan on top of the sauce. Stir well to combine, adding reserved pasta water as needed to reach your desired sauce consistency. Remove from heat and fold in the parmesan cheese.

Step 6: Serve immediately, topped with extra parmesan cheese if desired.

Tips & Variations

Use any pasta shape you like; penne or linguine work well too.

For extra flavor, toss the shrimp with a little paprika or cayenne before cooking.

Substitute half-and-half or heavy cream for milk to make the sauce richer.

Add a squeeze of lemon juice over the finished dish to brighten the flavors.

To make it gluten-free, use gluten-free flour or cornstarch instead of all-purpose flour and gluten-free pasta.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just be sure to thaw it completely and pat it dry before cooking to avoid excess moisture in the pan.

Can I make the sauce ahead of time?

You can prepare the Alfredo sauce ahead and store it in the fridge for up to 2 days. Reheat gently over low heat and add pasta water or milk as needed to restore the desired consistency before combining with pasta and shrimp.