How to Make the Best Shrimp and Broccoli Alfredo in Your City
Your City: Shrimp and Broccoli Alfredo is creamy, cheesy, and loaded with tender pasta shells — a fast weeknight comfort meal that still tastes restaurant-level.
What Most People Don’t Know About Making Shrimp and Broccoli Alfredo
- Shrimp should be added last — not parked under foil: Shrimp cook in minutes. If they sit covered too long, steam keeps cooking them. Add them back at the end just to warm through.
- Your dairy ratio controls everything: The roux (butter + flour) is measured for 3 cups total liquid. Keep the total dairy amount the same or your sauce turns too thin.
- Buy enough parmesan from the start: This recipe uses cheese in the sauce and on top — plan for it so you’re not short at the finish line.
Ingredients
- 1 pound medium or large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cups broccoli florets
- 1/4 cup water
- 8 ounces medium pasta shells
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 2 tablespoons flour
- 3 cups total dairy (choose one option): 2 cups whole milk + 1 cup half-and-half OR 2 cups whole milk + 1 cup heavy cream
- 2/3 cup freshly grated parmesan cheese (for the sauce)
- 1/2 cup freshly grated parmesan (for topping)
- 1–2 teaspoons Bald Buck Seasoning
Instructions
- Boil the pasta: Bring a large pot of water with a teaspoon of Bald Buck Seasoning to a boil. Cook pasta shells until just al dente. Drain and set aside.
- Cook the broccoli: In a large deep skillet, add broccoli and 1/4 cup water. Cover and cook over medium heat for 4–5 minutes until bright green and fork-tender. Drain any extra water and set broccoli aside.
- Cook the shrimp (quickly!): Pat shrimp dry and season lightly with Bald Buck Seasoning. Heat olive oil in the same skillet over medium-high heat. Cook shrimp 1–2 minutes per side until pink and just opaque. Remove immediately and set aside uncovered.
- Start the sauce: Reduce heat to medium. Melt butter in the skillet. Add garlic and cook 30 seconds until fragrant.
- Make the roux: Whisk in flour. Cook 1 minute, stirring constantly, until smooth and lightly golden.
- Add the dairy slowly: Gradually whisk in your 3 cups of dairy. Keep whisking until smooth. Simmer gently 3–5 minutes until slightly thickened. The sauce should coat a spoon but still pour easily.
- Add cheese and seasoning: Stir in 2/3 cup parmesan and Bald Buck Seasoning. Stir until melted and smooth. Taste and adjust salt if needed.
- Combine everything: Add pasta and broccoli to the sauce and toss gently to coat. Add shrimp last and stir just until warmed through, about 1 minute.
- Finish strong: Remove from heat. Sprinkle with the remaining 1/2 cup parmesan. Let sit 2 minutes before serving.
