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Creamy Garlic Butter Shrimp Alfredo with Roasted Broccoli

Garlic Butter Shrimp Alfredo with Roasted Broccoli made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 12 oz fettuccine
  • 1 lb large shrimp peeled and deveined
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 2 cups broccoli florets

Instructions

  • Preheat your oven to 425°F (220°C).
  • Toss broccoli florets with olive oil, salt, and pepper in a baking dish.
  • Spread the broccoli in a single layer and roast for 15-20 minutes.
  • While the broccoli is roasting, cook the fettuccine according to package instructions until al dente.
  • In a large skillet, melt butter over medium heat and add minced garlic.
  • Add shrimp to the skillet and cook for 2-3 minutes, until pink and opaque.
  • Stir in heavy cream and bring the mixture to a gentle simmer.
  • Add Parmesan cheese and Italian seasoning, stirring until smooth.
  • Toss the cooked fettuccine and roasted broccoli into the sauce, mixing to combine.
  • Season with salt and pepper to taste before serving warm.