CREAMY SHRIMP & BROCCOLI ALFREDO PASTA

Ingredients:

8 oz fettuccine or linguine

1 lb large shrimp, peeled and deveined

1 tablespoon lemon juice

2 cups broccoli florets

2 tablespoons butter

3 cloves garlic, minced

1 cup heavy cream

¾ cup grated Parmesan cheese

¼ teaspoon red pepper flakes (optional)

Salt and black pepper, to taste

Chopped parsley or extra red pepper flakes, for garnish

Directions:

Cook the Pasta:

Boil salted water in a large pot. Add fettuccine or linguine and cook until al dente. For the last 2 minutes, add broccoli florets. Drain both and rinse with cold water. Set aside.

Poach the Shrimp:

Simmer 4 cups of water with lemon juice and a pinch of salt. Add shrimp and poach for 2–3 minutes until pink and opaque. Remove and set aside.

Make Alfredo Sauce:

Melt butter in a large skillet over medium heat. Sauté minced garlic for 1 minute. Add heavy cream and bring to a simmer. Stir in Parmesan cheese and red pepper flakes. Season with salt and pepper. Simmer for 2–3 minutes until slightly thickened.

Combine & Finish:

Add cooked pasta and broccoli to the sauce. Toss to coat. Gently fold in shrimp and heat through for 1 minute over low heat.

Serve Hot:

Plate and garnish with extra Parmesan, parsley, or red pepper flakes. Serve immediately.

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Calories: ~635 kcal per serving

Servings: 4