Creamy Shrimp Dish (Printable Version)

A smooth, rich sauce made from scratch coats shrimp, broccoli, and fettuccine noodles, creating a dine-out-worthy dish in just 25 minutes.

# Ingredients:

→ Veggies & Protein

01 - 2 cups of broccoli florets, fresh and green
02 - 8 oz of fettuccine pasta
03 - 1 pound of peeled, cleaned raw shrimp

→ Creamy Alfredo Mixture

04 - ½ cup butter, split into two portions
05 - 4 minced garlic cloves
06 - 3 tablespoons of plain flour
07 - ¼ cup of dry white wine
08 - 2 cups of thick heavy cream
09 - 1 cup of freshly grated Parmesan

→ Toppings for Serving

10 - Chopped fresh parsley
11 - Additional Parmesan, for sprinkling

# Steps:

01 - Get a big pot of water boiling with some salt. Follow the pasta box instructions to cook it until it’s just soft enough to bite, then drain and keep it aside.
02 - With a steamer basket over simmering water, steam the broccoli pieces for 4-5 minutes, or until they’re just fork-tender with a bit of crunch. Drain them after.
03 - Melt 1 tablespoon of butter in a large pan over medium heat. Toss in the shrimp and cook for 2–3 minutes per side, or until they’re pink and firm. Use a slotted spoon to take them out, and cover loosely with foil.
04 - Toss the garlic into the same pan and let it sizzle for about a minute to release its aroma. Sprinkle in the flour and stir quickly to get a smooth paste.
05 - Gently pour the wine into the pan while constantly whisking. Once it starts to thicken up, lower the heat and slowly mix in the cream, stirring all the way.
06 - Add the rest of the butter along with the grated Parmesan. Stir it until everything melts and combines into a velvety sauce, then remove it from the heat.
07 - Put the shrimp, broccoli, and cooked pasta into the skillet with the Alfredo sauce. Mix them gently so everything gets coated evenly.
08 - Serve right away while hot. Sprinkle on some parsley and a bit of extra Parmesan to make it even better. Dig in and enjoy your creamy creation!

# Notes:

01 - Don’t let the shrimp cook too long—they should only be barely firm and pink, not chewy.
02 - Creating a roux with butter and flour is essential for the sauce to turn out silky and thick.
03 - You could replace the wine with more cream or even chicken stock if you’d like.
04 - Leftovers can go in the fridge for up to 5 days, or freeze them for up to 2 months.

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