Creamy Shrimp & Broccoli Alfredo Pasta

Ingredients

• 8 oz fettuccine or linguine
• 1 lb large shrimp, peeled & deveined
• 1 tbsp lemon juice
• 2 cups broccoli florets
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• ¼ tsp red pepper flakes (optional)
• Salt & black pepper, to taste
• Chopped parsley or extra red pepper flakes, for garnish

Directions

1. Cook the pasta in a large pot of salted boiling water until al dente. Add broccoli for the last 2 minutes. Drain and rinse with cold water; set aside.
2. Poach the shrimp: simmer 4 cups water with lemon juice and a pinch of salt. Add shrimp; poach 2–3 minutes until pink and opaque. Remove and set aside.
3. Make the sauce: melt butter in a large skillet over medium heat. Sauté garlic 1 minute. Add heavy cream and simmer gently. Stir in Parmesan and red pepper flakes; season with salt & pepper. Simmer 2–3 minutes until slightly thickened.
4. Add pasta and broccoli to the sauce and toss to coat. Gently fold in shrimp and warm through 1 minute.
5. Plate and garnish with extra Parmesan and parsley. Serve immediately.

Notes: Use freshly grated Parmesan for best texture. If the sauce thickens too much, stir in 1–2 tablespoons reserved pasta water.