Broccoli Shrimp Alfredo Pasta Recipe
This easy alfredo pasta recipe is a healthy veggie- and protein-packed weeknight dinner that's ready in 20 minutes.
Servings 4
Calories 640kcal
Equipment
Ingredients
- 8 oz (226g) Macaroni pasta
- 2 tbsp (28g) ghee or butter
- 1 lb (453g) raw shrimp large-size, peeled and deveined
- 3-4 cloves garlic chopped
- 1/2 cup (120ml) almond milk
- 8 oz (226g) cream cheese
- 1/4 tsp ground nutmeg
- 1/4 cup (25g) Parmesan cheese ground
- 1 medium head broccoli broken into bite-sized florets
- Sea salt and ground pepper to taste
- chopped parsley to garnish
- chilli flakes (optional) to garnish
Instructions
- Cook the pasta according to package directions. Once the pasta is cooked to al-dente, reserve about 1/2 cup of the pasta water, then drain.
- Meanwhile, melt the ghee or butter in a large skillet over medium heat. Add the shrimp and chopped garlic. Saute, stirring frequently, until the shrimp is pink and opaque. Set aside the cooked shrimp.
- In the same skillet, make the Alfredo sauce.
- Add the milk, cream cheese, nutmeg, parmesan and reserved pasta water. Whisk until the sauce is smooth and begins to bubble. Reduce the heat to a low and stir in the broccoli florets. Allow the broccoli to simmer in the sauce for 4-5 minutes, or until just tender (cooking time may vary depending on your desired texture and size of the florets).
- Once the broccoli is done to your liking, turn off the heat.
- Stir in the cooked pasta and shrimp. Taste and adjust the seasoning to your liking.
- Garnish with chopped parsley and a pinch of fresh ground pepper or chili flakes.
- Serve the pasta immediately!
Video
Notes
- You can use another short-cut pasta for this dish if you like, such as shells or bowties.
- It's very important to save some of your pasta water before draining the noodles. You'll need it to create a smooth, silky sauce that coats the pasta.
- You'll know your shrimp is done cooking when it turns pink and opaque, and curls into a "c" shape.
- Be sure to cut the broccoli florets into equal-sized pieces to ensure even cooking.
- After draining the pasta, run it under very cold water for about 30 seconds, then toss it with 1 teaspoon of olive oil in the pot. I like to do this because it stops the cooking process to ensure that it’s cooked to al-dente and the noodles won’t stick to each other.
- This Creamy alfredo pasta with shrimp is best served hot out of the skillet.
Nutrition
Calories: 640kcal | Carbohydrates: 58g | Protein: 33g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 224mg | Sodium: 1023mg | Potassium: 830mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2046IU | Vitamin C: 138mg | Calcium: 317mg | Iron: 2mg