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Broccoli Shrimp Alfredo

After tasting fettuccine Alfredo at a restaurant, I tried to duplicate the recipe at home. You can't imagine how pleased I was when I came up with this delicious version. Not only does my family love the creamy dish, but my husband prefers it to the one at the restaurant. —Rae Natoli, Kingston, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 8 ounces uncooked fettuccine
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1/2 cup butter, cubed
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup whole milk
  • 1/2 cup shredded Parmesan cheese
  • 4 cups frozen broccoli florets
  • 1/2 teaspoon salt
  • Dash pepper


  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in butter until shrimp turn pink. Remove and set aside.
  • In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook and stir until cheeses are melted and mixture is smooth.
  • Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender. Drain. Stir the broccoli, shrimp, salt and pepper into cheese sauce; heat through. Drain fettuccine; top with shrimp mixture.
Nutrition Facts
1 serving: 809 calories, 50g fat (30g saturated fat), 270mg cholesterol, 1030mg sodium, 52g carbohydrate (9g sugars, 4g fiber), 38g protein.

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Average Rating:
  • lee1briggs
    Jul 29, 2020

    No comment left

  • Jo
    Jun 5, 2020


  • Gail
    May 25, 2020

    This was delicious and easy. I used fresh broccoli and cut back on the garlic (personal preference). I might try it with light cream cheese next time to cut back on the calories a bit.

  • SColson132
    Apr 13, 2020

    Pretty tasty. Cooked frozen broccoli in the microwave before adding. Used fat-free cream cheese

  • Doreen
    Jan 15, 2020

    Great recipe. I used up many leftover ingredients from the fridge and freezer. With a family of 7, I had to double the recipe. I only had a little more than a pound of fresh/frozen shrimp, so I supplemented with cubed leftover roast chicken. I microwaved the broccoli florets. Also, since I cook with cream cheese so often, I microwaved that for about 2 minutes I used heavy cream because I can't help myself... I also added a little mozzarella and thinned the sauce with pasta water. This meal disappeared so fast that I didn't even have a chance to get seconds. The best part was how delicious the broccoli tasted... nobody picked it out to leave on the plate. This is a winner. Thank You

  • Andrea
    Oct 9, 2019

    No comment left

  • Deborah
    Jul 21, 2019

    I have had alfredo sauce made with cream cheese before and didn't care for it much, I don't know why I thought this one would be different. It ha so many good reviews I thought I would try it. But I felt it was too thick, (maybe I did something wrong). All I could taste was cream cheese when I was dining. I really disliked it.

  • Feb 21, 2019

    I made this about 5 times in 2 weeks for my daughter, it's delicious

  • Lara
    Feb 8, 2019

    I’ve never made homemade Alfredo, and this by far is the best Alfredo I’ve ever had! The only thing I did different, (because I love garlic) I added a bit more garlic but that’s it!!! Followed to the “T” and this is so wonderful!!!! Gonna try it with chicken too!!! I’ll never buy canned Alfredo again!!!! ??????

  • Kathryn
    Oct 23, 2018

    IN A WORD,DELICIOUS!!!!!!!!!!!!!!!!!!!