Shrimp alfredo baked with broccoli is such a great family meal. Plump garlic herb shrimp baked with broccoli and pasta in the most delicious creamy garlic sauce. It’s easy to make and loved by everyone!

shrimp alfredo bake

Shrimp alfredo with broccoli is a restaurant-worthy meal that combines shrimp with broccoli and pasta in a flavorful garlic cream sauce.

It’s a family-friendly meal that is easy to whip up any night of the week. Just like our Chicken and Broccoli Pasta Bake — it’s made with real ingredients and easy to follow steps.

shrimp pasta bake

Few Notes & Tips

  • Large or extra-large shrimp work the best for this recipe, anything smaller and you’ll run into overcooking the shrimp. To save on prep time, buy shrimp that’s already peeled, deveined, and tails-off.
  • Use a large oven-safe wide-bottomed skillet that can cook the shrimp in a single layer and also fit broccoli, pasta, and sauce. Another option would be to transfer everything into a lightly greased 9X13 baking dish to bake.
  • Grate your own Parmesan cheese. Not only does it taste better but it melts better into the sauce than the pre-grated cheese.
ingredients for shrimp alfredo

Ingredients You Will Need

  • pasta (fusilli or penne pasta) make it gluten-free with gluten-free pasta
  • broccoli florets
  • butter
  • shrimp (large or extra-large)
  • garlic
  • parsley
  • flour (to thicken the sauce – arrowroot powder is a great gluten-free option)
  • half and half (I do not recommend anything lower in fat such as milk)
  • chicken broth
  • Parmesan cheese (for best taste and texture –grate your own cheese)
  • fresh lemon juice
  • mozzarella cheese

Overview: How to Make Shrimp Alfredo with Broccoli

Before you begin, have all of the ingredients measured and prepared.

  • Start off by cooking the pasta in salted water. A good rule of thumb is to add 1 1/2 tablespoons of salt for every pound of pasta. Add the salt when the water comes to a boil. Wait until the water returns to a full, rolling boil before putting in the pasta.
  • In the last 2-3 minutes of cooking the pasta, add in the broccoli, and cook until knife tender. Drain and set aside.
pasta and broccoli in a pot
  • While the pasta is cooking, get started on the shrimp. Thaw shrimp if frozen and pat dry with few sheets of paper towels. Toss with garlic and parsley. Optional, add in red chili flakes. Cook in butter over medium heat until no longer pink on the outside, about 1-2 minutes per side. Remove immediately to a bowl with all the juices.
cooked shrimp in a pan
  • In the same pan, make the creamy alfredo sauce by cooking garlic until fragrant. Add flour and cook for about 1 minutes, stirring constantly.
  • Add broth and half and half. Bring to simmer and cook until thickened. Stir in parmesan cheese and simmer for about 1 minute. Season with salt and pepper.
alfredo sauce in a pan
  • Toss the sauce with shrimp, pasta, broccoli, and fresh lemon juice. Top with shredded mozzarella cheese and Parmesan cheese. Bake at 350F for 5-7 minutes or until the cheese is melted. Garnish with fresh parsley.
shrimp and pasta in a pan

What’s a Good Side for Shrimp Alfredo?

To round out this rich and comforting shrimp alfredo bake, a fresh and simple salad would work the best. Here are a few suggestions:

baked shrimp alfredo with broccoli

Love shrimp recipes? Try Shrimp Lettuce Wraps, Red Curry Shrimp, Grilled Garlic Shrimp, or Shrimp Pesto Pasta

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shrimp alfredo bake recipe

Shrimp Alfredo with Broccoli

  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Baked
  • Cuisine: Italian

Description

Shrimp alfredo baked with broccoli is such a great family meal. Plump garlic herb shrimp baked with broccoli and pasta in the most delicious creamy garlic sauce. It’s easy to make and loved by everyone!


Ingredients

Units Scale

Pasta

  • 16 oz. fusilli or penne pasta
  • 8 oz. fresh broccoli florets, about 4 cups

Shrimp

  • 3 Tbsp. unsalted butter
  • 1 lb. large or extra large shrimp, peeled and deveined -tails off, thawed if frozen
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh minced parsley
  • 1/4 tsp. red chili flakes, optional

Sauce

  • 3 Tbsp. unsalted butter
  • 4 cloves garlic, minced
  • 2 Tbsp. all-purpose flour
  • 3/4 cup chicken broth
  • 2 cups half and half
  • 1/2 cup grated Parmesan cheese, plus 2 Tbsp. for the top
  • 1 Tbsp. fresh lemon juice
  • 1 cup shredded mozzarella cheese
  • Fresh chopped parsley, for garnish

 


Instructions

Pasta

  1. Cook the pasta in salted water according to box instructions 1 minute shy of al dente. In the last 2-3 minutes of cooking, add broccoli, and cook until knife tender. Drain immediately and set aside. Do not cover.

Shrimp

  1. Pat dry the shrimp with a few sheets of paper towels and toss with garlic, parsley, salt, and pepper. If desired, add red chili flakes. 
  2. Melt butter over medium heat in a large heavy-duty and oven-safe pan. When butter is hot and shimmering, add shrimp in a single layer. They should sizzle on contact. Cook for 1-2 minutes per side or just until pink on the outside. Shrimp will finish cooking in the oven. Immediately remove to a bowl, including the juices.

Sauce

  1. In the same pan, melt butter over medium heat. Add garlic and cook just until fragrant, about 30 seconds. Add flour and cook for about 1 minute, stirring constantly. 
  2. Add chicken broth and half and half. Bring to a simmer, while whisking out any clumps. Season sauce with salt and pepper. Cook until thickened, about 3-5 minutes. 
  3. Stir in Parmesan cheese and let the sauce simmer for 1 minute longer. Taste for salt and pepper before tossing with pasta.
  4. Toss sauce with shrimp, pasta, broccoli, and lemon juice. Top with mozzarella cheese and Parmesan cheese. Bake in a preheated 350 F oven for 5-7 minutes or until the cheese is melted. Garnish with parsley before serving.

Notes

  • Broccoli: Cut the broccoli into similar size florets so they cook evenly. 
  • Few Tips: It helps to have all of the ingredients measured out before you begin cooking to ensure everything comes together at the same time. 
  • Make it Gluten-Free: Use gluten-free pasta. Substitute all-purpose flour with gluten-free thickener, such as arrowroot flour.
  • Baking Dish: This recipe can easily be made in a 9X13 baking dish. Lightly spray with a non-stick spray before baking.

Nutrition

  • Serving Size:
  • Calories: 584
  • Sugar: 7.5 g
  • Sodium: 562.8 mg
  • Fat: 16.3 g
  • Carbohydrates: 71.7 g
  • Protein: 38.1 g
  • Cholesterol: 164.9 mg

Keywords: pasta bake, family friendly