Instructions
1. Cook the Pasta and Broccoli:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. During the last 2–3 minutes of cooking, add the broccoli florets to the pot. Drain both the pasta and broccoli together, reserving about 1/2 cup of the cooking water. Set aside.
2. Cook the Shrimp:
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the shrimp, season lightly with salt and pepper, and sauté for about 2–3 minutes per side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. Make the Alfredo Sauce:
In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and whisk in the Parmesan cheese until smooth and creamy. Season with salt and black pepper to taste. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.
4. Combine Everything:
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