Instructions
Bring a large pot of salted water to boil and cook the fettuccine according to package directions until al dente. Drain and set aside.

In a large saucepan with a steamer basket, steam the broccoli florets until tender-crisp, about 4-5 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove with a slotted spoon and tent with foil to keep warm.

In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Add the flour and stir constantly to form a roux.

Pour in the white wine, stirring constantly until smooth. Once the mixture begins to thicken, reduce heat to low and slowly pour in the heavy cream while stirring.

Add the remaining butter and grated Parmesan cheese, stirring until melted and the sauce is smooth and creamy. Remove from heat.

Add the cooked shrimp, fettuccine, and steamed broccoli to the skillet with the Alfredo sauce. Toss gently to coat everything evenly.

Serve hot, garnished with fresh chopped parsley and extra Parmesan cheese if desired. Enjoy this creamy, restaurant-quality meal!

Notes
Don’t overcook the shrimp – they should be pink and slightly firm, not rubbery
The roux (butter and flour mixture) is key to a smooth, thick Alfredo sauce
You can substitute the white wine with extra cream or chicken broth if preferred
Store leftovers in the fridge for up to 5 days or freeze for up to 2 months

Tools You’ll Need
Large pot for pasta
Large saucepan with steamer basket
Large skillet
Slotted spoon
Aluminum foil
Mixing spoon