Creamy Shrimp Alfredo Penne with Broccoli

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Издатель Sep 1, 2026

Creamy Shrimp Alfredo Penne with Broccoli

Tender shrimp, fresh broccoli, and penne pasta come together in a creamy garlic-Parmesan sauce for a comforting dinner that’s simple enough for any night of the week.

Ingredients
12 oz penne pasta
1 lb large shrimp, peeled and deveined
3 cups broccoli florets
1 tbsp olive oil
2 tbsp butter
4 garlic cloves, minced
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
1 cup heavy cream
¾ cup chicken broth
1 cup freshly grated Parmesan
½ cup shredded mozzarella
2 tbsp chopped parsley
Instructions

Bring a large pot of salted water to a boil and cook the penne until al dente, about 10–12 minutes. During the last 3 minutes of cooking, add the broccoli. Save ½ cup of the pasta water, then drain the pasta and broccoli.

Pat the shrimp dry and season with Italian seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1–2 minutes on each side until pink and lightly browned. Remove from the skillet and set aside.

Reduce the heat to medium and melt the butter in the same skillet. Stir in the garlic and cook for about 30 seconds until fragrant.

Pour in the chicken broth and heavy cream. Let the sauce gently simmer for 3–4 minutes. Add the Parmesan and mozzarella, stirring until the cheese melts and the sauce becomes creamy and smooth.

Add the cooked penne and broccoli to the skillet and toss until everything is evenly coated. If the sauce is too thick, stir in a little of the reserved pasta water.

Return the shrimp to the skillet and cook for another 1–2 minutes, just until heated through.

Finish with chopped parsley and serve warm with garlic bread or a fresh green salad.

Storage

Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a splash of milk or chicken broth to loosen the sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 680 per serving

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