Directions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. During the last 2-3 minutes of cooking, add the broccoli florets to the pot. Drain the pasta and broccoli, reserving about 1/2 cup of the pasta water.
2. Sauté the Shrimp
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp to the skillet and cook for about 2-3 minutes on each side, or until they are pink and opaque. Season with salt and pepper.
3. Make the Alfredo Sauce
Reduce the heat to low and pour in the heavy cream. Stir to combine, then add the grated Parmesan cheese and Italian seasoning (if using). Stir continuously until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
4. Combine Everything
Add the cooked pasta and broccoli to the skillet, tossing gently to coat everything in the Alfredo sauce. Adjust seasoning with salt and pepper to taste.
5. Serve
Plate the shrimp broccoli Alfredo and garnish with chopped parsley. Serve with lemon wedges on the side for an extra burst of flavor.