1-First Step: Cook the Shrimp. Start by heating 2 tablespoons olive oil in a large skillet over medium heat. Once the oil is warm, add the 1 pound shrimp and sauté for about 4 to 6 minutes, stirring as needed, until the shrimp turn pink and opaque. If you are using already-cooked shrimp, only warm them briefly so they do not turn rubbery. As soon as the shrimp are cooked through, transfer them to a plate and cover them to keep warm. This helps the shrimp stay juicy while you build the Alfredo sauce. Busy cooks will love that this step moves fast, which is one reason Broccoli Shrimp Alfredo works so well for weeknights.

2-Second Step: Steam the Broccoli. Next, add the 3 cups broccoli florets and 1/4 cup water to the same skillet. Cover the pan and let the broccoli cook for about 4 to 6 minutes, or until it is fork-tender but still bright green. The broccoli should be soft enough to bite easily, but not so soft that it falls apart. When the broccoli is ready, drain off any extra liquid and set it aside with the shrimp. Keeping the broccoli in the same skillet after the shrimp picks up a little extra flavor, which makes the final dish taste more layered and delicious.

3-Third Step: Build the Alfredo Sauce. Now add the 3 tablespoons butter to the pan. Once it melts, stir in the 2 teaspoons minced garlic and cook for about 1 minute, just until fragrant. Watch it closely because garlic can burn quickly and turn bitter. Sprinkle the 2 tablespoons flour over the melted butter and garlic, then stir until the mixture looks smooth. This creates the base for a thicker sauce. Slowly whisk in the 3 cups whole milk, or use half and half if you want a richer result. If you prefer a lighter version, you can use some water with the milk, or even swap in part Greek yogurt later for extra body. Keep whisking until the mixture is smooth and no lumps remain. Let it cook gently for a few minutes so it begins to thicken. The sauce should lightly coat a spoon before you add the cheese.

4-Fourth Step: Add Cheese and Seasoning. Stir in the 2/3 cup shredded parmesan cheese, 1 to 2 teaspoons salt, and 1/2 teaspoon cracked black pepper or 1/4 teaspoon ground black pepper. Keep stirring until the cheese melts completely and the sauce turns silky. Taste it and adjust the seasoning if needed. If you are making a healthier version, this is the perfect time to add a spoonful of 0% fat Greek yogurt off the heat for extra creaminess. For extra richness, a splash of heavy cream can also be used instead of part of the milk.

5-Final Step: Combine and Serve. Add the cooked medium pasta shells, shrimp, and broccoli back into the skillet. Gently toss everything together until the sauce coats the pasta evenly. Try not to stir too aggressively because shrimp can break apart and broccoli can lose its shape. Top the dish with additional grated parmesan cheese and serve right away while hot. The creamy sauce is at its best when fresh, and the shells will catch little pockets of cheesy Alfredo in every bite. Pair it with a side salad or garlic bread for a full meal the whole family will enjoy.