Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 large head of broccoli, cut into florets (approximately 4 cups / 400g)
  • 2 tablespoons (30ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (113g) unsalted butter
  • 4 cloves garlic, minced
  • 3 cups (710ml) heavy cream
  • 1/2 cup (60g) grated Parmesan cheese, plus extra for topping
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 8 ounces (225g) pasta of your choice (penne, fettuccine, or rotini work well), cooked according to package directions
  • 1 cup (100g) shredded mozzarella cheese

Instructions:

  1. Toss shrimp with olive oil, garlic powder, red pepper flakes (if using), salt, and pepper. Sauté in a skillet until pink and cooked through. Set aside.
  2. Toss broccoli florets with olive oil, salt, and pepper. Roast on a baking sheet until tender-crisp and lightly browned.
  3. Cook the pasta according to package directions until al dente. Drain and set aside.
  4. Melt butter in a large skillet. Add garlic and sauté until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat and simmer until slightly thickened. Stir in Parmesan cheese and nutmeg. Season with salt and pepper.
  5. In a large bowl, combine cooked pasta, roasted broccoli, cooked shrimp, and Alfredo sauce. Toss gently to coat. Pour mixture into a baking dish.
  6. Sprinkle with mozzarella cheese and additional Parmesan cheese. Bake in a preheated oven at 375°F (190°C) until bubbly and golden brown.
  7. Let cool for a few minutes before serving the Shrimp Alfredo Broccoli Bake.