By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
470 cal · 30 min
Easy Shrimp Alfredo
Recipe GLPR701c31f8164698
A simple and delicious shrimp Alfredo featuring crispy popcorn shrimp tossed with tender fettuccine, fresh broccoli, and a creamy, rich Alfredo sauce made with cream cheese, butter, and Parmigiano-Reggiano. This comforting one-pan meal comes together quickly and serves four.
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Ingredients
1 12-ounce package frozen popcorn shrimp
1/2 pound uncooked fettuccine pasta
2 cups fresh broccoli florets
4 ounces cream cheese, cut into pieces
1/4 cup grated Parmigiano-Reggiano cheese
3/4 cup milk
1/4 cup butter
1/4 teaspoon salt
Directions
Preheat your oven to 450°F.
Spread the frozen popcorn shrimp in a single layer on a baking sheet, making sure they do not overlap. Place on the middle oven rack and bake for 10 to 11 minutes, stirring halfway through cooking at the 5-minute mark. The shrimp should reach an internal temperature of 160°F.
While the shrimp bakes, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente.
During the last 2 minutes of pasta cooking time, add the fresh broccoli florets to the pot with the pasta. Cook together until the broccoli is tender-crisp.
In a medium saucepan, melt the butter over low heat. Add the milk and cream cheese pieces, stirring constantly until the cream cheese is completely melted and incorporated. Stir in the grated Parmigiano-Reggiano cheese and salt until smooth and well combined.
Drain the pasta and broccoli and return them to the pot. Pour the warm Alfredo sauce over the pasta and vegetables, tossing gently to coat everything evenly. Add the cooked shrimp and stir carefully to distribute throughout. Divide among four serving plates and serve immediately.
Comments
This lands as a strong weeknight choice for Charlotte: Gulf shrimp is readily available at Harris Teeter, Publix, Food Lion, and Walmart, and every other ingredient is basic pantry stock found everywhere. The 30-minute time is honest if you use pre-cooked frozen shrimp and skip the broccoli trim fuss—budget closer to 35 with fresh shrimp and whole broccoli crowns. Cream cheese makes the sauce fast and rich, keeping per-serving cost around $4 to $5 depending on shrimp quality; it's not cheap but splits fairly across four. The dish is easy, forgiving, and reheats reasonably well in a low oven or on the stovetop with a splash of milk, so it keeps for a second dinner without falling apart.
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