Description
A delicious and creamy fettuccine Alfredo dish featuring succulent shrimp and fresh broccoli.
Ingredients
- 12 oz (340 g) fettuccine
- 1 lb (450 g) large raw shrimp, peeled and deveined
- 3 cups broccoli florets
- 1 medium red bell pepper, diced
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup finely grated Parmesan, plus extra for serving
- ½ teaspoon paprika
- ½ teaspoon fine salt, plus more for the pasta water and to taste
- ¼ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta and broccoli. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, adding the broccoli during the last 2 minutes. Reserve 1 cup of pasta water, then drain.
- Sear the shrimp. Pat the shrimp dry and season with paprika, salt, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the shrimp in a single layer for about 1–2 minutes per side, until opaque throughout. Transfer to a plate.
- Sauté the bell pepper. Reduce the heat to medium and melt the butter in the same skillet. Add the bell pepper and cook for 3–4 minutes, until just tender. Stir in the garlic and cook for 30 seconds.
- Make the Alfredo sauce. Pour in the cream and simmer gently for 3–4 minutes, stirring occasionally. Turn the heat to low and stir in the Parmesan a handful at a time until smooth.
- Toss everything together. Add the fettuccine and broccoli to the skillet. Toss to coat, adding reserved pasta water a splash at a time until the sauce coats the noodles evenly. Fold in the shrimp and taste for seasoning.
- Serve. Transfer to a serving dish or foil tray. Sprinkle with parsley and extra Parmesan, and serve warm.
Notes
- For a spicier kick, add red pepper flakes to the sauce.
- Feel free to substitute the shrimp with chicken or tofu for a different protein option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg