Description
This copycat Alfredo sauce recipe is so quick and easy to make. Simple enough for dinner any night of the week with fresh shrimp and crisp broccoli.
Ingredients
Scale
- 2 tbsp Butter
- 1 Tbsp minced Garlic
- 1 cup Heavy Cream
- 1 1/2 cup Milk
- 2/3 cup grated Parmesan
- 2 beaten Egg Yolks
- Salt and Pepper to taste
- 4 Tbsp chopped fresh parsley leaves
- 12 oz Fettuccine
- 1/2 lb large raw Shrimp, peeled and deveined
- 4 oz Broccoli florets
Instructions
- Step: Cook pasta according to package directions and drain.
- Step: Steam the broccoli until it is crisp-tender. Set aside.
- Step: Preheat oven to 400°F.
- Step: Drizzle shrimp with olive oil, season with salt and pepper, and place on a rack. Cook for 7-8 minutes. Remove from oven and set aside.
- Step: In a skillet or large pan over medium heat, combine the butter, garlic, cream, and milk.
- Step: Cook just until ready to boil and remove from heat.
- Step: Temper the egg yolks by taking a few spoons of liquid from the pan and whisking into egg yolks to raise the temperature without scrambling.
- Step: Add tempered egg yolk and Parmesan to the pan and whisk to incorporate.
- Step: If the sauce is too thick, add a little more milk and heat for a few more minutes.
- Step: Add in pasta and gently toss to combine.
- Step: Gently toss the pasta with the shrimp and broccoli.
- Step: Add salt and pepper to taste.
- Step: Garnish with additional Parmesan and parsley.
Notes
You can substitute shrimp with cooked chicken breast or add vegetables like asparagus, peas, or steamed zucchini to this dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 185 mg