1-First Step: Cook the shrimp. Drizzle 2 tablespoons olive oil into a large skillet and warm it over medium heat. Add 1 pound shrimp and sauté for 4 to 6 minutes, stirring as needed, until the shrimp turn pink and cook through. If you are using pre-cooked shrimp, warm them in the oil just long enough to heat through so they do not turn rubbery. Once the shrimp are done, move them to a plate or dish and cover them so they stay warm. This little pause keeps the shrimp juicy while you build the rest of the sauce. It also gives you a cleaner skillet for the next steps.

2-Second Step: Cook the broccoli. Add 3 cups broccoli florets and 1/4 cup water to the same pan. Cover the skillet and cook for 4 to 6 minutes until the broccoli is tender but still bright green. Drain off any leftover water and set the broccoli aside. If you are in a big hurry, you can blanch the broccoli in the microwave first. That trick works well for busy weeknights and helps cut down the stovetop time. You want the broccoli tender, not mushy, so keep an eye on it.

3-Third Step: Start the Alfredo sauce. Melt 3 tablespoons butter in the skillet over medium heat. Stir in 2 teaspoons minced garlic and cook for about 1 minute until fragrant. Then sprinkle in 2 tablespoons flour and stir until the mixture looks smooth and paste-like. This step forms the base of the sauce. The flour helps thicken the dairy, while the butter and garlic build that classic Alfredo flavor. Keep stirring so the flour does not clump or brown too quickly.

4-Fourth Step: Whisk in the milk. Slowly pour in 3 cups whole milk or half and half, whisking as you go so the sauce stays smooth. If you want a richer version, replace part of the dairy with 1 cup heavy cream. Let the sauce simmer gently, stirring often, until it starts to thicken. Take your time here. Adding the liquid gradually helps you avoid lumps, which is one of the easiest ways to get a silky Alfredo sauce. If the sauce seems too thick, add a splash more milk. If it seems too thin, let it simmer for another minute or two.

5-Fifth Step: Add cheese and seasonings. Stir in 2/3 cup shredded parmesan cheese, 1 to 2 teaspoons salt, and 1/2 teaspoon cracked or ground black pepper. Keep stirring until the cheese melts and the sauce looks creamy and smooth. Taste the sauce before adding all the salt, because parmesan already brings some saltiness. This is the moment to adjust the seasoning to fit your family’s taste. If you like a little heat, add red pepper flakes now or save them for the table.

6-Final Step: Combine and serve. Add the cooked 8 ounces medium pasta shells, the shrimp, and the broccoli back into the skillet. Toss everything gently until the sauce coats the pasta well. Top with additional grated parmesan cheese and serve right away. This Broccoli Shrimp Alfredo is best when it is hot and creamy. A sprinkle of parmesan on top makes it feel extra cozy, and the pasta shells soak up all that garlicky sauce. If you want a full dinner spread, add garlic bread or a crisp salad on the side.