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Broccoli Shrimp Alfredo (sort of)

I love alfredo sauce, no not that stuff from a jar (yuck!) but real, rich, clog your arteries a la Paula Deen alfredo. Chicken alfredo holds a very special place in my heart because when Eric and I were dating, he surprised me with a fancy meal of chicken alfredo which he made me himself from scratch!

But I like eating healthy, and rich things often sit in my stomach and make me feel a little sick if I have more than a couple bites. One night I didn’t have any meat thawed out, didn’t have any fresh vegetables, and had no idea what to make for dinner. I decided to try an imitation alfredo that was lighter in calories and really fast to make. I had frozen broccoli and frozen baby shrimp, along with a little heavy cream left over from a previous recipe, and I always have cheese!

Broccoli Shrimp Alfredo
serves 2

Enough spaghetti noodles for two people
15-18 baby shrimp thawed
1/2 cup frozen broccoli thawed
1 TBS butter
4 TBS heavy cream
1/4 cup 2% milk
1/4 freshly grated parmesan
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper to taste


Cook your noodles according to the package directions. Meanwhile, in a pot on medium heat, melt your butter then add cream and milk. After a few minutes (once it’s started steaming) add grated parmesan and garlic and onion powders. Add salt and pepper to taste.

Stir well and once cheese is all melted and drained broccoli and shrimp. Cook about 4 minutes stirring a few times until shrimp and broccoli are warm. Drain spaghetti and put in your bowl. Spoon sauce with shrimp and broccoli over it. Voila!

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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.

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