Mediterranean Shrimp Alfredo Fettuccine & Broccoli
Creamy, savory, and bursting with vibrant flavor, this Mediterranean twist on classic Alfredo combines juicy shrimp, tender-crisp broccoli, and perfectly cooked fettuccine in a garlicky, lemon-kissed cream sauce infused with parmesan and herbs. A one-pan pasta that’s as elegant as it is comforting!
Time Overview
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Pasta:
8 oz (225g) fettuccine
Salted water, for boiling
2 cups small broccoli florets
For the Shrimp:
1 lb (450g) shrimp, peeled and deveined
1 tbsp olive oil
2 cloves garlic, minced
½ tsp smoked paprika
½ tsp dried oregano
Salt & black pepper to taste
Juice of ½ lemon
For the Mediterranean Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
1½ cups heavy cream (or half-and-half for lighter version)
¾ cup grated Parmesan cheese
1 tsp lemon zest
1 tsp dried basil or Italian seasoning
Salt and black pepper to taste
Optional: pinch of red pepper flakes
2 tbsp chopped sun-dried tomatoes (optional, for depth)
2 tbsp chopped fresh parsley, for garnish
Instructions
1. Cook the Pasta & Broccoli
Bring a large pot of salted water to a boil.
Add fettuccine and cook until al dente according to package directions.
In the last 2–3 minutes of cooking, add the broccoli florets.
Drain and set aside, reserving ½ cup of pasta water.
2. Cook the Shrimp
In a large skillet, heat olive oil over medium-high heat.
Add garlic, then shrimp. Season with paprika, oregano, salt, and pepper.
Sauté 2–3 minutes per side, until shrimp turn pink and are cooked through.
Squeeze lemon juice over the shrimp, then remove and set aside.
3. Make the Alfredo Sauce
In the same skillet, melt butter. Add garlic and sauté 1 minute until fragrant.
Pour in cream and bring to a gentle simmer. Stir in lemon zest, sun-dried tomatoes (if using), and seasoning.
Slowly stir in Parmesan until melted and smooth.
Simmer 2–3 minutes, adding pasta water as needed to loosen the sauce.
4. Combine
Add cooked pasta and broccoli into the sauce. Toss to coat.
Return shrimp to the pan and gently fold in.
Taste and adjust seasoning.
Garnish with parsley and extra parmesan before serving.
Tips for Success
Don’t overcook the shrimp: They only need 2–3 minutes per side.
Use fresh garlic and lemon zest: Key to the Mediterranean flavor profile.
Reserve pasta water: It helps loosen the sauce and adds starch for a silky finish.
Lighten it up: Use half-and-half or a mix of Greek yogurt and milk.
Add crunch: Garnish with toasted pine nuts or chopped olives for contrast.
Variations
Add more veggies: Try spinach, cherry tomatoes, or artichoke hearts.
Use a different protein: Swap shrimp for grilled chicken or chickpeas.
Make it spicy: Add more red chili flakes or a touch of harissa.
Gluten-free: Use GF fettuccine or zucchini noodles.
Cheesier: Stir in a bit of crumbled feta for a briny kick.
FAQs
Q: Can I use frozen shrimp?
A: Yes, just thaw them completely and pat dry before cooking.
Q: How do I prevent Alfredo sauce from breaking?
A: Keep the heat medium-low, avoid overheating the cream, and add cheese gradually.
Q: Can I prep this ahead of time?
A: You can prep the shrimp and sauce separately, but combine just before serving for best texture.
Q: What’s a good side dish?
A: A lemony arugula salad or crusty whole grain bread complements this dish beautifully.
Nutrition Estimate (Per Serving)
Calories: ~570
Protein: 30g
Carbohydrates: 42g
Fat: 32g
Fiber: 3g
Sugar: 3g
Sodium: ~750mg
Nutrition may vary based on exact ingredients and portion sizes.
Conclusion
This Mediterranean Shrimp Alfredo Fettuccine with Broccoli is a rich yet balanced fusion of creamy indulgence and coastal freshness. The shrimp brings sweetness and protein, the lemon zest and herbs brighten the dish, and the cream sauce ties it all together in Mediterranean harmony. Whether you’re craving comfort food or hosting a cozy dinner, this dish satisfies beautifully—and it comes together in just over 30 minutes.