At Home With Josie

Creamy Shrimp & Broccoli Alfredo (High-Protein)

Juicy shrimp and tender broccoli tossed in a rich, creamy Alfredo sauce made with blended cottage cheese and freshly grated Parmesan for the perfect comforting pasta dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz fettuccine (or pasta of choice)
• 2 cups broccoli florets
• 1 tbsp olive oil or avocado oil
• 2 tbsp butter
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper, to taste

Alfredo Sauce

• 1½ cups cottage cheese
• ½ cup milk
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper
• Pinch of salt (optional)
• 1 cup freshly grated Parmesan cheese

Instructions

1. Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta according to the package directions until al dente.
• During the last 2–3 minutes of cooking, add the broccoli.
• Reserve ½ cup of the pasta water, then drain.

2. Blend the sauce

• In a blender, combine the cottage cheese, milk, garlic powder, onion powder, black pepper, and salt.
• Blend until completely smooth and creamy.

3. Cook the shrimp

• Pat the shrimp dry and season with paprika, garlic powder, onion powder, salt, and pepper.
• Heat the olive oil and butter in a large skillet over medium-high heat.
• Cook the shrimp for 1–2 minutes per side, until pink and fully cooked.
• Remove the shrimp from the skillet and set aside.

4. Make the Alfredo sauce

• Reduce the heat to low.
• Pour the blended cottage cheese mixture into the same skillet.
• Stir for 1–2 minutes until warmed through, do not let it boil.
• Gradually add the freshly grated Parmesan cheese, stirring constantly until completely melted and the sauce is smooth.
• If the sauce is too thick, stir in a little reserved pasta water until it reaches your desired consistency.

5. Bring it all together

• Add the cooked pasta and broccoli to the skillet and toss until evenly coated.
• Return the shrimp to the pan and gently stir everything together.
• Garnish with extra Parmesan, freshly cracked black pepper, and chopped parsley, if desired.

Tips

• Blend the cottage cheese until completely smooth for the creamiest sauce.
• Use freshly grated Parmesan, it melts much better than pre-shredded cheese.
• Keep the heat low once the sauce is added to prevent it from separating.
• A splash of pasta water helps create that silky, restaurant-style Alfredo sauce.
• Add a pinch of red pepper flakes or a squeeze of fresh lemon juice for an extra pop of flavor.

Made This Recipe?

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