Broccoli Shrimp Alfredo
1 lb. Fettuccine, cooked and drained
4 tbsp. butter
2 lbs. large-size shrimp, rinsed, peeled and deveined
5 cloves garlic, minced
1 cup whole milk (regular milk will work)
2-8oz. pkgs. Cream cheese
½ tsp. nutmeg
½ cup grated Parmesan cheese
1 head broccoli florets, rinsed and chopped
Sea Salt and pepper, to taste
Cook pasta according to package directions. Once the pasta is cooked to al-dente, reserve about 1 cup of the pasta water, then drain.
Meanwhile, melt the butter in a large skillet over medium heat. Add the shrimp and minced garlic. Saute, stirring frequently, until the shrimp is pink and opaque. Set aside.
In the same skillet, make the Alfredo sauce. Add the milk, cream cheese, nutmeg, Parmesan and reserved pasta water. Whisk until the sauce is smooth and begins to bubble. Reduce heat to low and stir in the broccoli florets. Allow the broccoli to simmer in the sauce 6-8 minutes, or until just tender. Once broccoli is done to your liking, turn off the heat. Stir in the cooked pasta and shrimp. Taste and adjust the seasoning to your liking. Serve immediately!
