Shrimp Broccoli Alfredo

This shrimp broccoli Alfredo is creamy, garlicky, and packed with flavor, all while being totally doable on a busy weeknight. Juicy shrimp, tender broccoli, and earthy mushrooms get tossed with pasta in a rich Alfredo sauce for a meal that feels restaurant-level but comes together in about 30 minutes. The creole seasoning and garlic salt give it a little extra kick beyond your typical Alfredo. It’s filling and cozy without being too heavy, and it’s a great way to sneak in some veggies with your pasta. Serve it with breadsticks and a simple salad and you’ve got an easy, complete dinner everyone will enjoy.

Ingredients

• 12 oz fettuccine or linguine pasta, uncooked
• 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 (about 2 tablespoons)
• 1 tbsp ground black pepper
• 1 tbsp garlic salt
• 1 tsp creole seasoning
• 1 (15 oz) jar Bertolli® Alfredo sauce (or similar)

Directions

1. Boil the pasta in a large pot of salted water according to package directions until al dente, then drain and set aside.
2. While the pasta cooks, heat a medium-sized skillet over medium-high heat and add the butter.
3. Add the shrimp, minced onion, and sliced mushrooms to the skillet and sauté, stirring often, for about 5 minutes.
4. Stir in the minced garlic, black pepper, garlic salt, and creole seasoning, and continue sautéing for another 5 minutes, or until the shrimp are cooked through and pink.
5. In the pasta pot or a large serving bowl, combine the cooked, drained pasta with the shrimp and vegetable mixture.
6. Add the steamed broccoli and pour in the Alfredo sauce, tossing everything together until well coated and heated through; taste and adjust seasoning if needed.
7. Garnish with dried parsley or chives if desired, and serve hot with breadsticks and a garden salad.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 600 kcal | Servings: 4

Tips

For the best texture, cook the pasta just to al dente and be careful not to overcook the shrimp—pull them off the heat as soon as they’re opaque and pink so they stay tender and juicy.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat with a splash of milk or cream to loosen the sauce and keep it silky.

FAQ

Can I use frozen shrimp instead of fresh?
Yes, just thaw them completely, pat them dry, and then cook as directed so they sear instead of steaming.

Can I use homemade Alfredo sauce?
Absolutely—if you have a favorite homemade Alfredo, use about 1½–2 cups in place of the jarred sauce.

What kind of pasta works best?
Fettuccine, linguine, or penne all work well because they hold the creamy sauce nicely; use whatever you have on hand.

Can I make this less spicy?
Yes, reduce or omit the creole seasoning and use less black pepper if you prefer a milder flavor.

Can I add more vegetables?
Definitely—spinach, peas, or extra mushrooms can be added along with the broccoli for more color and nutrition.