Creamy Shrimp & Broccoli Alfredo is the kind of cozy pasta bowl that feels restaurant-worthy but comes together easily at home. Tender shrimp and crisp-tender broccoli simmer in a rich, garlicky Alfredo sauce, then get tossed with pasta so every bite is coated in silky, cheesy goodness.

This recipe combines simple ingredients—shrimp, broccoli, garlic, cream, butter, and Parmesan—into a full meal that hits all the comfort notes: savory, creamy, and incredibly satisfying. With everything cooked in stages in one pan, you get big flavor without a lot of fuss.

Perfect for busy weeknights, at-home date nights, or when you just want a bowl of comforting pasta, this Creamy Shrimp & Broccoli Alfredo is a dish you’ll find yourself craving again and again.

Why You’ll Love This Recipe

Rich & Creamy Sauce – Classic Alfredo-style sauce clings to every piece of pasta, shrimp, and broccoli.
Balanced & Satisfying – Juicy shrimp and bright broccoli keep it from feeling too heavy.
One-Pan Feel – Most of the cooking happens in the same skillet for easy cleanup.
Restaurant Vibes at Home – Simple ingredients, big flavor, and pretty enough to serve guests.

Ingredients

For the Pasta and Veg:

10–12 oz fettuccine, linguine, or your favorite pasta
2 cups broccoli florets (fresh or frozen)

For the Shrimp:

1 lb (450 g) shrimp, peeled and deveined (medium or large)
1 tbsp olive oil
1 tbsp butter
½ tsp salt
¼ tsp black pepper
¼ tsp paprika or Italian seasoning (optional)

For the Alfredo Sauce:

3 tbsp unsalted butter
3–4 garlic cloves, minced
1½ cups heavy cream or half-and-half
¾–1 cup freshly grated Parmesan cheese
¼–½ cup reserved pasta water (as needed, to thin the sauce)
½ tsp salt (or to taste)
¼ tsp black pepper
Pinch of nutmeg (optional, for classic Alfredo flavor)

Optional Garnish:

Extra grated Parmesan
Chopped fresh parsley
Red pepper flakes, for a gentle kick

Instructions

Cook the Pasta and Broccoli
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package directions until just al dente.
During the last 2–3 minutes of cooking, add the broccoli florets to the boiling pasta water.
Reserve about 1 cup of pasta water, then drain the pasta and broccoli together. Set aside.

Season the Shrimp
Pat shrimp dry with paper towels.
Season with salt, pepper, and paprika or Italian seasoning (if using). Toss to coat.

Sear the Shrimp
In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat.
Add the shrimp in a single layer and cook 1–2 minutes per side, until pink and opaque.
Transfer the cooked shrimp to a plate and set aside (they’ll finish in the sauce later).

Make the Alfredo Sauce
Reduce the heat to medium. In the same skillet, add 3 tbsp butter.
Once melted, add minced garlic and cook for about 30 seconds, stirring constantly so it doesn’t burn.
Pour in the heavy cream and stir, scraping up any browned bits from the bottom of the pan.
Bring to a gentle simmer (don’t boil hard), and let cook for 3–4 minutes, stirring occasionally, until slightly thickened.
Reduce heat to low. Stir in grated Parmesan a handful at a time, whisking until melted and smooth.
Season with salt, black pepper, and a pinch of nutmeg if using.

Combine Everything
Add the cooked pasta and broccoli to the skillet, tossing gently to coat in the sauce.
If the sauce seems too thick, add reserved pasta water a little at a time until it reaches your desired consistency.
Return the shrimp (and any juices) to the skillet and toss gently. Let everything warm together for 1–2 minutes over low heat.

Serve
Turn off the heat and let the pasta sit for a minute to thicken slightly.
Taste and adjust seasoning with more salt, pepper, or Parmesan if needed.
Serve immediately, topped with extra Parmesan, parsley, and red pepper flakes if desired.

Nutritional Information

(Approximate per serving, 1 of 4)

Calories: ~620
Protein: 32g
Fat: 30g
Carbohydrates: 55g
Sugar: 3g
Fiber: 3g

(Values will vary based on pasta type and exact amounts of cream/cheese.)

Tips for Success

Use Freshly Grated Parmesan – It melts smoother and gives better flavor than pre-shredded.
Don’t Overcook the Shrimp – They cook quickly; remove them as soon as they turn pink and opaque.
Simmer, Don’t Boil – Keep the cream at a gentle simmer so the sauce stays silky and doesn’t break.
Adjust Sauce Thickness – Use reserved pasta water to thin, or simmer a bit longer to thicken.

Why This Recipe Works

Cooking the shrimp first in butter and oil builds flavor in the pan, which becomes the base for the Alfredo sauce. Garlic and cream pick up all those savory browned bits, while Parmesan adds salty richness and body. The broccoli cooks just until crisp-tender, bringing color and freshness that balances the creamy sauce.

Tossing everything together—pasta, shrimp, and broccoli—in the same pan ensures the sauce coats each bite perfectly. The result is a comforting, creamy Shrimp & Broccoli Alfredo that feels indulgent but is simple enough for any night of the week.