Roasted Shrimp Fettuccine Alfredo

Comforting, creamy pasta topped with bright roasted shrimp and broccoli—this Roasted Shrimp Fettuccine Alfredo is weeknight dinner done right. It’s rich without being heavy, thanks to a balance of cheeses, milk, and cream cheese that gives the sauce a velvety body. Roasting the shrimp and broccoli concentrates their flavors and adds a touch of caramelization that plays beautifully against the luxurious Alfredo sauce. This version is accessible, uses everyday pantry staples, and comes together quickly once the pasta is boiling.

Before we jump into the recipe, a few quick notes: use peeled, deveined shrimp that are medium in size and kosher- or ethically-sourced (as available where you shop). Lowfat milk works well here to lighten the sauce slightly without compromising on creaminess. Freshly grated Parmesan delivers the best melt and flavor, and a squeeze of lemon at the end brightens the whole dish.

Ingredients

• 4 cups broccoli florets
• 12 oz. medium deveined, uncooked, peeled shrimp
• 2 1/2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 12 oz. fettuccine
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4-6 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1 1/2 cups milk (I use lowfat)
• 1 teaspoon dried basil
• 1/2 tsp each salt, dried parsley, onion powder
• 1/4 teaspoon black pepper
• dash of red pepper flakes (optional)
• 1/2 cup freshly grated Parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 2 oz cream cheese, cubed (I use ⅓ less fat)
• freshly grated Parmesan cheese, for serving
• fresh parsley, for garnish
• lemon juice, to taste

Why this works

There’s a reason Alfredo and seafood are a classic pairing: the savory, cheesy sauce wraps each strand of pasta and provides a luxurious backdrop for the tender, roasted shrimp. Roasting the shrimp and broccoli at a high temperature gives them a gentle char and condensed flavor, while the Alfredo sauce, built from a flour-based roux plus cheeses and cream cheese, emulsifies into a silky coating that clings to the fettuccine. Small touches—garlic, a dash of red pepper flakes, and a squeeze of lemon—lift the richness so every bite tastes balanced.

Equipment

• Large pot for boiling pasta
• Baking sheet
• Large skillet
• Whisk and wooden spoon
• Chef’s knife and cutting board

Roasted Shrimp Fettuccine Alfredo — Step-by-step Instructions

Prep

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with foil or parchment for easier cleanup.
3. If your broccoli isn’t already in florets, cut it into bite-sized pieces so they roast evenly.

Season and roast shrimp and broccoli

4. In a large bowl, combine the 12 oz. medium deveined, uncooked, peeled shrimp and 4 cups broccoli florets.
5. Drizzle with 2 1/2 tablespoons olive oil and toss so everything is lightly coated.
6. Sprinkle 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika over the shrimp and broccoli; toss again to evenly distribute the seasonings.
7. Spread the shrimp and broccoli in a single layer on the prepared baking sheet. Roast in the preheated oven until the broccoli is tender and slightly charred and the shrimp are opaque and just cooked through, about 10–12 minutes. Shrimp cook quickly—watch them so they don’t overcook.

Cook the pasta

8. While the shrimp and broccoli roast, bring a large pot of salted water to a boil. Add 12 oz. fettuccine and cook according to package directions until al dente.
9. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.

Make the Alfredo sauce

10. In a large skillet over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter until the butter is melted.
11. Add 4–6 garlic cloves, minced, and sauté until fragrant, about 30–45 seconds. Don’t let the garlic brown.
12. Sprinkle in 1/4 cup all-purpose flour and whisk continuously for about 1–2 minutes. This cooks the raw flour taste and creates a roux to thicken the sauce.
13. Gradually pour in 1 3/4 cups chicken broth while whisking to prevent lumps. Once combined and smooth, add 1 1/2 cups milk and continue to whisk until the mixture begins to thicken, about 3–5 minutes over medium heat.
14. Stir in 1 teaspoon dried basil, 1/2 teaspoon salt, 1/2 teaspoon dried parsley, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and a dash of red pepper flakes if using. Taste and adjust seasoning as needed.
15. Lower the heat to medium-low and stir in 1/2 cup freshly grated Parmesan cheese, 3/4 cup shredded mozzarella cheese, and 2 oz cream cheese (cubed). Stir until the cheeses melt and the sauce is smooth and creamy. If the sauce becomes too thick, loosen it with a splash of the reserved pasta water until it reaches your desired consistency.

Combine pasta, sauce, and roasted components

16. Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently to coat every strand with sauce. If needed, add more reserved pasta water, a little at a time, to make the sauce cling smoothly to the pasta.
17. Fold in the roasted broccoli and most of the roasted shrimp, reserving a few shrimp for topping if you like a pretty finish.
18. Squeeze a little lemon juice over the pasta to brighten the flavors and stir gently. Taste and correct seasoning with more salt, pepper, or lemon juice if desired.

Serve

19. Divide the Roasted Shrimp Fettuccine Alfredo among plates or transfer to a large serving bowl.
20. Top with the reserved roasted shrimp, additional freshly grated Parmesan cheese, and chopped fresh parsley for color.
21. Serve immediately while hot, offering extra lemon wedges at the table.

Troubleshooting and tips

• If your sauce is grainy, keep it over low heat and stir gently until it smooths. Avoid high heat once the cheese is added—the sauce can split.
• Reserve pasta water before draining. The starchy water is the easiest way to adjust sauce consistency and helps it cling to the fettuccine.
• To prevent overcooked shrimp, remove them from the oven as soon as they turn opaque and curl. They finish perfectly while the sauce finishes if you time it right.
• Want a lighter version? Trim the amount of mozzarella or use part-skim cheeses, and stick with lowfat milk as suggested.
• For extra brightness, add a final spray of lemon juice or a few teaspoons of lemon zest just before serving.

Make-ahead and leftovers

You can roast the shrimp and broccoli ahead of time and store them separately from the sauce and pasta in the refrigerator for up to 2 days. Reheat the sauce gently on the stovetop with a splash of milk or broth to loosen it before tossing with freshly warmed pasta and the reheated shrimp and broccoli. Leftovers keep well and make for a quick lunch or dinner the following day—just watch reheating temperatures so the shrimp stay tender.

Flavor variations

• Add a handful of baby spinach to the warm sauce just before tossing in the pasta for an extra boost of greens.
• Swap mozzarella for a softer melting cheese like fontina if you want a slightly different texture.
• For a smoky dimension, finish with a tiny pinch of smoked paprika in the sauce or on the roasted veggies.

Serving suggestions

This pasta pairs with a crisp green salad dressed with lemon vinaigrette to cut the richness. A light white wine, like Pinot Grigio or a crisp Sauvignon Blanc, complements the dish nicely. For a non-alcoholic pairing, sparkling water with a lemon slice is refreshing and palate-cleansing.

Final notes

This Roasted Shrimp Fettuccine Alfredo takes a few simple steps—roasting, boiling, and whisking—and turns everyday ingredients into something special on the table. The formula is forgiving: if you need to shorten the work, roast the shrimp and broccoli while the pasta cooks and then focus on the sauce. The result is creamy, savory, and brightened just enough with lemon to keep every forkful balanced. Enjoy.