Shrimp Broccoli Alfredo

There’s so much to love about this Broccoli Shrimp Pasta Alfredo; it’s creamy, filling, and full of lots of flavors. The pan-seared garlicky shrimp adds protein, the bright green steamed broccoli adds fiber and the creamy sauce just brings the whole dish together wonderfully.

Can you use frozen shrimp?
Yes, frozen shrimp is actually more fresh than fresh shrimp in many cases. Defrost the shrimp fully and pat dry before seasoning and cooking.

Can you make it ahead of time?
This broccoli shrimp pasta alfredo is best served as soon as it’s made, but if you have leftovers they will keep well in the fridge for 3 to 4 days. Reheat it gently on the stovetop to warm through to serve.

What do you serve it with?
This shrimp alfredo is a great filling dinner by itself, but it’s great served with a Caprese or Greek salad. For a really filling meal, pair it with some garlic bread.

1½ pounds large shrimp, peeled and deveined

2 cups broccoli florets, steamed

1 cup white mushrooms, sliced

5 cloves garlic, minced

½ medium onion, minced

¼ stick unsalted butter

1 tbsp ground black pepper

1 tbsp garlic salt

1 tsp creole seasoning

1(15 oz) jar Bertolli® Alfredo Sauce


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