Go Back
Homemade Roasted Shrimp Fettuccine Alfredo photo
Print Recipe Save it for later

Roasted Shrimp Fettuccine Alfredo

A creamy fettuccine Alfredo tossed with roasted shrimp and broccoli for a simple, comforting weeknight meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

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

Instructions

  • Preheat the oven to 400°F (200°C).
  • Cook the fettuccine in generously salted boiling water until al dente, then drain and set aside.
  • In a small bowl, combine 2 1/2 tablespoons olive oil with 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder, and 1/4 tsp paprika; stir to make the spice oil.
  • Place 2 tablespoons of the spice oil in a large bowl and toss with the broccoli until coated; spread broccoli in a single layer on a baking sheet and roast for 4 minutes.
  • Toss the shrimp with the remaining spice oil in the large bowl; after the broccoli has roasted 4 minutes, add the shrimp to the baking sheet and roast both for 6–8 more minutes until the shrimp are opaque and the broccoli is crisp-tender.
  • Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-low heat.
  • Add the minced garlic and sauté about 30 seconds until fragrant.
  • Sprinkle in 1/4 cup flour and cook, stirring, about 3 minutes to remove the raw flour taste, then reduce heat to low.
  • Slowly whisk in 1 3/4 cups chicken broth, then the 1 1/2 cups milk, whisking until smooth; increase heat to medium-high and bring to a simmer.
  • Stir in 1 teaspoon dried basil, and the 1/2 teaspoon each of salt, dried parsley, and onion powder plus 1/4 teaspoon black pepper and a dash of red pepper flakes if using; simmer until slightly thickened.
  • Reduce heat to medium-low and stir in 1/2 cup grated Parmesan until melted, then 3/4 cup shredded mozzarella, then the cubed 2 oz cream cheese until the sauce is smooth.
  • Add the roasted broccoli and shrimp to the sauce, then add the drained fettuccine and toss until everything is well coated; add a splash of milk if needed to loosen the sauce.
  • Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
  • Garnish with extra freshly grated Parmesan, chopped fresh parsley, and a squeeze of lemon juice if desired, then serve.

Equipment

  • Baking Sheet
  • Large Pot
  • Large Bowl
  • Large Skillet
  • Whisk
  • Measuring Cups and Spoons

Notes

  • Use low-fat milk and cream cheese if preferred.
  • Do not overcook the pasta; al dente holds up best in the sauce.
  • Roast shrimp until just opaque to avoid toughness.
  • Adjust red pepper flakes to your spice preference.