Broccoli Shrimp Alfredo
Ingredients:
8 ounces fusilli pasta (or pasta of choice)
1 head broccoli, cut into small florets
2 tablespoons butter, divided
1 pound jumbo shrimp, peeled, deveined, tails removed
½ teaspoon Italian seasoning (optional)
½ teaspoon salt
¼ teaspoon black pepper
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup milk
4 ounces cream cheese
¼ cup parmesan cheese, plus more for serving
Directions:
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Add broccoli during the last 2 minutes of cooking. Reserve ½ cup of pasta water, then drain and set aside.
In a large pan over medium heat, melt 1 tablespoon of butter. Season shrimp with salt and pepper, then cook for 2–3 minutes per side until opaque and cooked through. Add to the drained pasta and broccoli.
In the same pan, melt remaining butter and add garlic. Cook, stirring constantly, for about 1 minute until fragrant.
Add flour and whisk to combine. Cook for 1 more minute. Slowly whisk in the milk, then add cream cheese. Let the sauce simmer, uncovered, for 2–3 minutes until thickened.
Return pasta, broccoli, and shrimp to the pan. Toss to coat, adding reserved pasta water as needed to reach desired sauce consistency. Remove from heat and stir in the parmesan cheese.
Serve immediately with additional parmesan if desired.
Servings: 4
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