Roasted Shrimp Fettuccine Alfredo
There’s something irresistible about a warm, creamy pasta that balances rich sauce with bright, roasted shrimp and crisp broccoli. This Roasted Shrimp Fettuccine Alfredo delivers on comfort, texture, and flavor while coming together quickly enough for a weeknight dinner. The sauce is silky thanks to cream cheese, Parmesan, and a touch of mozzarella, while roasted shrimp and tender broccoli add color and substance. Lemon juice and fresh parsley finish the dish with a lift that keeps every bite lively.
Why this Roasted Shrimp Fettuccine Alfredo works
This version is built around a few reliable ideas: roast the shrimp for concentrated flavor, lightly crisp the broccoli so it still has bite, and make a thick, smooth sauce that clings to every ribbon of fettuccine. Using both cream cheese and shredded cheeses creates a creamy mouthfeel without needing heavy cream, and a small amount of flour helps the sauce thicken evenly. The result is a dependable, cozy pasta with a fresh finish from lemon and parsley.
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 serving)
- lemon juice (to taste)
Prep and timing
Total time: about 30–35 minutes. Active time: 20–25 minutes.
Step-by-step directions
- Preheat and prep. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup. Pat the shrimp dry with paper towels so they roast instead of steam.
- Season the shrimp. In a medium bowl, combine the 12 oz. medium deveined, uncooked, peeled shrimp with 2 1/2 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika. Toss until the shrimp are evenly coated.
- Arrange shrimp and broccoli on the sheet. Spread the seasoned shrimp in a single layer on one side of the prepared baking sheet. On the other side, spread the 4 cups broccoli florets. Drizzle the broccoli lightly with the remaining oil if needed and season with a pinch of salt and pepper.
- Roast shrimp and broccoli. Place the baking sheet in the preheated oven and roast for 8–10 minutes, until the shrimp are opaque and pink and the broccoli is tender and slightly charred at the edges. Keep an eye on both so the shrimp don’t overcook. If your broccoli needs more color, you can broil for an additional 1–2 minutes.
- Cook the fettuccine. While the shrimp and broccoli roast, bring a large pot of salted water to a boil and cook the 12 oz. fettuccine according to package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
- Start the sauce base. In a large skillet or sauté pan over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter together until the butter melts. Add the 4–6 garlic cloves, minced, and cook, stirring, for about 30–45 seconds until fragrant; do not let the garlic brown.
- Add the flour. Sprinkle 1/4 cup all-purpose flour over the garlic and oil-butter mixture. Cook, stirring constantly, for 1–2 minutes to remove the raw flour taste. The mixture should look pasty but not burnt.
- Whisk in the liquids. Slowly pour in 1 3/4 cups chicken broth while whisking to avoid lumps. Then whisk in 1 1/2 cups milk. Continue to cook, whisking, until the sauce begins to thicken and bubbles appear at the edges, about 3–5 minutes.
- Season the sauce. 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 slightly if needed.
- Add cheeses and cream cheese. Reduce the heat to 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 all cheeses melt and the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water until you reach a silky, coat-the-pasta consistency.
- Combine pasta and sauce. Add the drained fettuccine to the skillet with the sauce. Toss gently to coat the pasta evenly, adding reserved pasta water as needed to loosen the sauce so it clings to the noodles.
- Finish with shrimp and broccoli. Fold the roasted shrimp and broccoli into the sauced fettuccine. Toss gently to distribute everything evenly and heat through for 1–2 minutes so the shrimp warm but don’t overcook further.
- Brighten and serve. Off the heat, squeeze a little lemon juice over the pasta to taste and sprinkle with freshly grated Parmesan cheese and chopped fresh parsley. Serve immediately so the dish is creamy and hot.
Taste and texture notes
The roasted shrimp add a slightly caramelized, savory pop against the rich sauce, while the broccoli provides a necessary crunch and color contrast. The cream cheese helps stabilize the sauce so it doesn’t separate, and the combination of Parmesan and mozzarella gives both tang and stretch. A splash of the reserved pasta water brings the sauce to the perfect coating consistency.
Make-ahead and storage
You can roast the shrimp and broccoli ahead of time and store them separately in the refrigerator for up to 24 hours. Reheat gently in a warm oven or in a skillet while preparing the sauce and pasta. Leftovers keep well in an airtight container for 2–3 days. Reheat on low with a splash of milk or broth to revive the creaminess.
Variations and swaps
- If you prefer a different pasta shape, penne or linguine both work well with this sauce.
- For a touch more brightness, stir in a small amount of lemon zest when you finish the dish.
- Use low-sodium chicken broth if you want to better control the salt level; taste the sauce before adding the final 1/2 teaspoon salt.
- If you like extra veggies, toss in halved cherry tomatoes at the end for freshness and color.
Equipment tips
A heavy skillet or nonstick sauté pan is ideal for making the sauce because it helps maintain even heat while you whisk. A rimmed baking sheet ensures the shrimp and broccoli roast without crowding. Keep a ladle of hot pasta water handy when you combine pasta and sauce — it’s the secret to a silky finish.
Serving suggestions
Serve this Roasted Shrimp Fettuccine Alfredo with a simple green salad and a crisp white wine or sparkling water with lemon. A crusty bread is optional but fun for sopping up any leftover sauce.
Final tips
- Do not overcook the shrimp; remove them from the oven as soon as they turn opaque for the best texture.
- Keep the garlic from browning in the skillet to avoid bitterness — cook it just until fragrant.
- Adjust the sauce consistency with reserved pasta water rather than adding more milk; the starchy water helps the sauce cling to the noodles.
This Roasted Shrimp Fettuccine Alfredo hits the sweet spot between indulgent and fresh, with a straightforward method that makes elegant weeknight dinners completely achievable. Enjoy the creamy sauce, the roasted flavor of the shrimp, and the pop of broccoli in every forkful.
Roasted Shrimp Fettuccine Alfredo
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C) and bring a large pot of generously salted water to a boil for the pasta.
- Cook the fettuccine until al dente according to package directions, 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 to make the roast seasoning.
- Toss the broccoli with about 2 tablespoons of the seasoning mixture in a large bowl, spread on a baking sheet, and roast for 4 minutes.
- Toss the shrimp with the remaining seasoning mixture, then add the shrimp to the baking sheet with the broccoli and roast 6–8 more minutes, until shrimp are opaque and broccoli is crisp-tender.
- While the shrimp and broccoli roast, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-low heat; add the minced garlic and sauté 30 seconds.
- Sprinkle in 1/4 cup flour and cook, stirring, about 3 minutes until the raw flour smell is gone, then reduce heat to low.
- Slowly whisk in 1 3/4 cups chicken broth and 1 1/2 cups milk until smooth, then increase heat to medium-high and simmer until slightly thickened, stirring occasionally.
- Stir in 1 tsp dried basil, 1/2 tsp salt combined with dried parsley and onion powder (total 1/2 tsp), 1/4 tsp black pepper, and a dash of red pepper flakes if using.
- Reduce heat to medium-low and stir in 1/2 cup Parmesan, 3/4 cup mozzarella, and 2 oz cubed cream cheese until all cheeses melt and the sauce is smooth.
- Add the roasted broccoli and shrimp to the skillet, then add the drained fettuccine and toss until everything is coated in the sauce; 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, then garnish with extra grated Parmesan, chopped fresh parsley, and a squeeze of lemon juice if using.
Notes
- Use low-fat milk and reduced-fat cream cheese to lighten the sauce.
- Roast broccoli and shrimp on a single baking sheet for easy cleanup.
- Cook pasta just to al dente so it finishes in the sauce without becoming mushy.
- Add a little pasta cooking water or milk to thin the sauce if too thick.
