Shrimp Veggie Alfredo
Elevate your weeknight dinner game with this creamy and satisfying Shrimp Veggie Alfredo! This irresistible dish combines tender fettuccine pasta, succulent shrimp, and a medley of vibrant vegetables—broccoli, red bell pepper, and zucchini—tossed in a rich, homemade Alfredo sauce that's made with garlic, heavy cream, and freshly grated Parmesan cheese. Sautéed to perfection, the shrimp and veggies add texture and flavor, while a pinch of red pepper flakes lends a subtle kick to the velvety sauce. Ready in just 35 minutes, this crowd-pleasing recipe is perfect for busy nights or special occasions. Garnish with fresh parsley for a burst of color and serve piping hot for a meal that’s as visually stunning as it is delicious. Whether you’re a seafood lover or a fan of creamy pasta dishes, this Shrimp Veggie Alfredo is guaranteed to impress!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 tbsp butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and season with a pinch of salt and pepper. Cook for 2-3 minutes on each side, until the shrimp are pink and fully cooked. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Add the broccoli florets, red bell pepper, and zucchini. Sauté for 5-7 minutes, until the vegetables are tender-crisp. Remove the vegetables and set aside with the shrimp.
In the skillet, melt the remaining butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until smooth and creamy. If the sauce seems too thick, add the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
Season the sauce with salt, black pepper, and red pepper flakes (if using). Stir in the cooked shrimp and sautéed vegetables, ensuring they are well coated in the sauce.
Add the cooked fettuccine to the skillet and toss everything together until the pasta is evenly coated.
Serve immediately, garnished with fresh parsley if desired. Enjoy your Shrimp Veggie Alfredo piping hot!
Nutrition Facts
Calories |
4235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.2 g | 331% | |
| Saturated Fat | 136.7 g | 683% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1544 mg | 515% | |
| Sodium | 5003 mg | 218% | |
| Total Carbohydrate | 267.7 g | 97% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 19.8 g | ||
| Protein | 190.3 g | 381% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1170 mg | 90% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1809 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
