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