Ingredients
Scale
- 8 ounces fusilli pasta (or pasta of choice)
- 1 head broccoli, cut into small florets
- 2 tablespoons butter, divided
- 1 pound jumbo shrimp, peeled, deveined, tails off
- 1/2 teaspoon Italian seasoning (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup milk
- 4 ounces cream cheese
- 1/4 cup Parmesan cheese, plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. During the last 2 minutes, add broccoli florets. Reserve 1/2 cup pasta water before draining; set aside.
- In a large pan over medium heat, melt 1 tablespoon butter. Season shrimp with salt and pepper, then cook 2–3 minutes per side until opaque and fully cooked. Toss shrimp with the cooked pasta and broccoli.
- In the same pan, melt remaining butter. Add garlic and sauté 1 minute until fragrant. Whisk in flour and cook 1 minute.
- Slowly whisk in milk, then add cream cheese. Let sauce simmer uncovered until thickened, about 2–3 minutes.
- Add pasta, broccoli, and shrimp back into the sauce. Stir to combine. Adjust thickness with reserved pasta water as needed. Remove from heat and fold in Parmesan cheese.
- Serve immediately with extra Parmesan cheese, if desired.
Notes
- Best enjoyed fresh, but leftovers keep 3–4 days in the fridge.
- Reheat gently on the stovetop with a splash of milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American