Shrimp Alfredo with Broccoli
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 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.
Few Notes & Tips
Before we jump to the recipe, here are a few tips and tricks to make the best shrimp alfredo with broccoli:
- 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 You Will Need
- Pasta – fusilli or penne pasta works great. Make it gluten-free with gluten-free pasta
- Broccoli florets – to save on prep time, use bagged broccoli florets
- Butter – salted or unsalted butter
- Shrimp – large or extra-large shrimp is ideal for this recipe
- Garlic – use fresh garlic for the best flavor
- Parsley – fresh parsley will add a pop of color and clean taste
- Flour – to thicken the sauce or arrowroot powder is a great gluten-free option
- Half and half – I do not recommend anything lower in fat such as milk
- Chicken broth – broth will balance out the creaminess of the sauce
- Parmesan cheese – for best taste and texture –grate your own cheese
- Fresh lemon juice – to add brightness to the shrimp
- Mozzarella cheese – it’s a great all-around cheese for anything baked
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.
- 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.
- In the same pan, make the creamy alfredo sauce by cooking garlic until fragrant. Add flour and cook for about 1 minute, 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.
- 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.
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:
More Shrimp Recipes
Print
Shrimp Alfredo with Broccoli
- 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
- 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
- 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.
- 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
- 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.
- 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.
- Stir in Parmesan cheese and let the sauce simmer for 1 minute longer. Taste for salt and pepper before tossing with pasta.
- 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
You May Also Like…
This post may contain affiliate links. Read my disclosure policy.
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
