Ingredients
- Main Ingredients:
- 1 pound raw shrimp, peeled and deveined
- ½ cup butter
- 4 cloves garlic, minced
- 3 tablespoons flour
- 2 cups heavy whipping cream
- 1 cup grated Parmesan cheese
- 2 cups broccoli florets
- 8 ounces fettuccine
Instructions
- Cook the Fettuccine: In a large pot of boiling water, cook the fettuccine according to the package directions. Once cooked, drain and set aside.
- Steam the Broccoli: In another large saucepan, steam the broccoli florets until tender. Drain and set aside.
- Cook the Shrimp: In a large skillet, heat 1 tablespoon of butter over medium heat. Add the shrimp and cook until pink, about 2-3 minutes. Remove from the skillet with a slotted spoon and tent with foil to keep warm.
- Make the Alfredo Sauce: In the same skillet, add the garlic and cook for about 1 minute until fragrant. Add the flour and stir to make a roux. Gradually pour in the heavy cream, stirring constantly to smooth out any lumps. Stir in the Parmesan cheese and reduce the heat to a simmer.
- Combine: Add the cooked shrimp, fettuccine, and broccoli into the skillet. Toss to coat everything evenly in the sauce. Let it heat through and mix well.
- Serve: Serve the dish garnished with parsley and additional Parmesan cheese, if desired.
Notes
- For extra richness, you can add a little more butter or Parmesan to the sauce.
- You can substitute the broccoli with other vegetables like spinach or peas for variety.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Prep Time: 5 minutes
- Cook Time: undefined
- Category: Main Course, Comfort Food
- Method: Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 180mg
