Shrimp & Broccoli Alfredo

A plate of Shrimp and Broccoli Alfredo pasta, topped with fresh shrimp and broccoli

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This Shrimp and Broccoli Alfredo recipe is a delicious and easy-to-make dinner that is perfect for any occasion. The dish is made with succulent shrimp, tender broccoli, and a rich homemade Alfredo sauce that is sure to please your taste buds. The dish is not only delicious, but it is also packed with protein and fiber, making it a healthy dinner option.

One of the best things about this recipe is that it is incredibly easy to make. The shrimp and broccoli are sautéed in a pan with garlic, and then added to a homemade Alfredo sauce. The sauce is made with butter, cream, Parmesan cheese, and seasonings, making it rich, creamy, and full of flavor. The pasta is then tossed with the sauce and the shrimp and broccoli, and topped with more Parmesan cheese.

The dish is perfect for a special occasion like a dinner party, but it is also easy enough to make on a weeknight. It is sure to be a hit with your family and friends, and is a great way to impress your guests with your cooking skills.

After tasting fettuccine Alfredo at a restaurant, I tried to duplicate the recipe at home. You can’t imagine how pleased I was when I came up with this delicious version.


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.

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