Alfredo is impossible to resist, for appetites big and small. Toss shrimp and broccoli into a classic creamy sauce, with a final squeeze of lemon to keep it light and bright.
What You Get
Wild shrimp (see note below)
Grated Parmesan cheese
What You’ll Need
Salt and freshly ground pepper
Chile flakes (optional)
Makes 4 servings
15 minutes active
30 minutes total
Cut the broccoli into florets, and cut the stems into bite-size pieces. Pick the parsley, toss the stems, and roughly chop the leaves. Cut the lemon in half for squeezing. Drain the shrimp and pat dry with paper towels. Season with salt and pepper.
In a large sauté pan over medium-high heat, warm 2 tablespoons of olive oil. Add the shrimp and sauté until pink and tightly furled, about 3 minutes. Transfer to a plate. Return the pan to medium heat and add the cream. Bring it to a simmer and cook until reduced by half, 5 minutes. Remove the pan from the heat.
Meanwhile, bring a pot of salted water to boil. Add the broccoli to the boiling water and blanch until bright green and tender, 2 to 4 minutes. Using a slotted spoon, transfer the broccoli to the pan with the cream, along with the shrimp, and stir to combine.
Add the pasta to the boiling water and cook until al dente, according to the package instructions. Drain the pasta, reserving ½ cup of the pasta water. Add the pasta and reserved pasta water to the pan with the cream, along with ⅔ cup of the grated cheese. Return the pan to low heat and stir until the sauce thickens, 2 minutes. Fold in the chopped parsley last.
Heap the pasta alfredo into bowls or plates. Add a squeeze of lemon and drizzle lightly with olive oil. Sprinkle with the remaining cheese and chile flakes, if you want a little heat. Grind with pepper and serve warm.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.