Shrimp and Broccoli Fettuccine Alfredo

As promised, here is a post of my favorite roasted shrimp and broccoli fettuccine Alfredo recipe! This stuff is seriously so good, I think about it all the time. The shrimp has the perfect amount of flavor and juiciness, the broccoli has the perfect balance of softness and crunch, and the Alfredo sauce is so creamy and flavorful.

Sometimes, I add some sliced steak to this recipe. Other times I substitute the shrimp for some grilled chicken. It's really up to whatever you prefer!

Serve this pasta with a side of salad and garlic breadsticks. I usually only focus on cooking the main dish unless it's a Sunday and I feel up to some extra cooking, then I will also make some delicious sides or desserts to go with dinner. But on a weekday after work, a box of frozen Texas Toast and a salad kit will do!

Shrimp and Broccoli Ingredients

• 1 broccoli, cut up

• 1 lb medium shrimp, peeled and deveined

• 3 Tbsp olive oil

• 1/4 tsp salt

• 1/4 tsp pepper

• 1/4 tsp garlic powder

• 1/4 tsp smoked paprika

Fettuccine Alfredo Ingredients

• 12 oz. fettuccine

• 2 Tbsp butter

• 5 cloves garlic minced

• 1/4 cup all-purpose flour

• 1 3/4 cups chicken broth

• 1 1/2 cups whole milk

• 1 tsp basil

• 1/2 tsp salt

• 1/2 tsp onion powder

• 1/2 tsp parsley

• 1/4 tsp pepper

• 1/8 tsp red pepper flakes

• 1/2 cup grated parmesan cheese

• 3/4 shredded mozzarella cheese

• 2 oz cream cheese

Instructions

1. Preheat oven to 400 degrees Fahrenheit.

2. Cook pasta according to package instructions or until al dente.

3. Meanwhile, combine olive oil and spices for the shrimp and broccoli into a medium-sized bowl. Toss broccoli into the mixture to coat, then remove broccoli and place it onto a large baking sheet. Roast the broccoli in the oven for 4 minutes.

4. While broccoli is roasting, toss the shrimp into the remaining oil and spice mixture. Add shrimp to the baking sheet with the broccoli and roast for an additional 8 minutes or until the shrimp is cooked.

5. Melt the butter on medium-low heat in a large pan. Add the garlic and saute until fragrant. Stir in the flour and let it cook for 2-3 minutes. Turn heat to low and whisk in chicken broth, 1/2 cup at a time until all the chicken broth has been added and incorporated. Adding the chicken broth too quickly will cause the sauce to not thicken. Whisk in the milk.

6. Turn heat to medium high. Add in the basil, salt, parsley, onion powder, black pepper, and red pepper flakes. Let sauce simmer until thickened, stirring occasionally.

7. Turn down heat to medium-low and stir in parmesan cheese. Once the parmesan cheese has melted, stir in mozzarella cheese. Turn off heat. Add the pasta, shrimp, and broccoli and toss until well-coated. Garnish with parmesan cheese and fresh parsley if desired. Enjoy!