Shrimp Scampi Alfredo with Rigatoni and Baby Broccoli
Shrimp Scampi Alfredo with Rigatoni and Baby Broccoli
Ingredients
For the Pasta and Broccoli
- 1 pound rigatoni
- 1/2 bag frozen baby broccoli florets, (about 8 ounces)
For the Shrimp Scampi
- 1 pound shrimp, 16-20 count, peeled and deveined
- 1 stick unsalted butter
- 2 tablespoons minced garlic
- 1/4 cup white cooking wine
- 1/2 lemon, juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon seafood seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
For the Alfredo Sauce
- 1/2 yellow onion, sliced
- 1/2 red bell pepper, sliced
- 1 tablespoon minced garlic
- 32 fluid ounces heavy whipping cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, plus more for garnish, or to taste
- 1 teaspoon dried oregano, or Cajun seasoning
- 1 cup Parmesan cheese, shredded, plus more for garnish
For Serving
- 1 teaspoon dried parsley, for garnish
- 1 lemon, cut into wedges, for garnish
- 4 garlic knots, or rolls, for serving
Instructions
- 1
Cook the rigatoni according to package directions until al dente. Drain and set aside.
⏱️ 12 min
- 2
While the pasta cooks, prepare the shrimp scampi. In a large pan or skillet, melt 1 stick of unsalted butter over medium heat.
⏱️ 2 min
- 3
Season the shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon seafood seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1 teaspoon dried parsley. Add the seasoned shrimp to the melted butter in the pan.
⏱️ 3 min
- 4
Pour 1/4 cup white cooking wine over the shrimp. Add 2 tablespoons of minced garlic. Squeeze the juice of 1/2 lemon over the shrimp.
⏱️ 2 min
- 5
Cook the shrimp for 2-3 minutes per side, or until they turn pink/orange and are cooked through. The sauce should thicken slightly. Remove the cooked shrimp from the pan and set aside, reserving any remaining sauce in the pan.
⏱️ 6 min
- 6
Using the same pan with the reserved shrimp liquid, add the sliced yellow onion and sliced red bell pepper. Sauté over medium heat until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min
- 7
Add 1 tablespoon of minced garlic to the sautéed vegetables and stir for 1 minute until fragrant.
⏱️ 1 min
- 8
Pour 32 fluid ounces of heavy whipping cream into the pan with the vegetables. Bring to a gentle simmer.
⏱️ 3 min
- 9
Season the sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 1 teaspoon dried oregano (or Cajun seasoning). Stir to combine.
⏱️ 2 min
- 10
Add 1 cup of shredded Parmesan cheese to the sauce. Stir continuously until the cheese melts and the sauce thickens to your desired consistency. Add another sprinkle of cayenne pepper if desired.
⏱️ 4 min
- 11
Add 1/2 bag of frozen baby broccoli florets to the Alfredo sauce. Stir to combine and cook for 3-5 minutes until the broccoli is tender-crisp.
⏱️ 5 min
- 12
In a large pot or serving bowl, combine the cooked rigatoni pasta, the Alfredo sauce with vegetables and broccoli, and the cooked shrimp scampi. Sprinkle additional shredded Parmesan cheese over the mixture.
⏱️ 3 min
- 13
Mix all the ingredients thoroughly until the pasta, shrimp, and vegetables are evenly coated with the Alfredo sauce.
⏱️ 2 min
- 14
Serve immediately, garnished with dried parsley and a lemon wedge. Serve with garlic knots or rolls on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Scampi Alfredo with Rigatoni and Baby Broccoli
For the Pasta and Broccoli
- 1 pound rigatoni
- 1/2 bag frozen baby broccoli florets, (about 8 ounces)
For the Shrimp Scampi
- 1 pound shrimp, 16-20 count, peeled and deveined
- 1 stick unsalted butter
- 2 tablespoons minced garlic
- 1/4 cup white cooking wine
- 1/2 lemon, juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon seafood seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
For the Alfredo Sauce
- 1/2 yellow onion, sliced
- 1/2 red bell pepper, sliced
- 1 tablespoon minced garlic
- 32 fluid ounces heavy whipping cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, plus more for garnish, or to taste
- 1 teaspoon dried oregano, or Cajun seasoning
- 1 cup Parmesan cheese, shredded, plus more for garnish
For Serving
- 1 teaspoon dried parsley, for garnish
- 1 lemon, cut into wedges, for garnish
- 4 garlic knots, or rolls, for serving
Instructions
- 1
Cook the rigatoni according to package directions until al dente. Drain and set aside.
⏱️ 12 min - 2
While the pasta cooks, prepare the shrimp scampi. In a large pan or skillet, melt 1 stick of unsalted butter over medium heat.
⏱️ 2 min - 3
Season the shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon seafood seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1 teaspoon dried parsley. Add the seasoned shrimp to the melted butter in the pan.
⏱️ 3 min - 4
Pour 1/4 cup white cooking wine over the shrimp. Add 2 tablespoons of minced garlic. Squeeze the juice of 1/2 lemon over the shrimp.
⏱️ 2 min - 5
Cook the shrimp for 2-3 minutes per side, or until they turn pink/orange and are cooked through. The sauce should thicken slightly. Remove the cooked shrimp from the pan and set aside, reserving any remaining sauce in the pan.
⏱️ 6 min - 6
Using the same pan with the reserved shrimp liquid, add the sliced yellow onion and sliced red bell pepper. Sauté over medium heat until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min - 7
Add 1 tablespoon of minced garlic to the sautéed vegetables and stir for 1 minute until fragrant.
⏱️ 1 min - 8
Pour 32 fluid ounces of heavy whipping cream into the pan with the vegetables. Bring to a gentle simmer.
⏱️ 3 min - 9
Season the sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 1 teaspoon dried oregano (or Cajun seasoning). Stir to combine.
⏱️ 2 min - 10
Add 1 cup of shredded Parmesan cheese to the sauce. Stir continuously until the cheese melts and the sauce thickens to your desired consistency. Add another sprinkle of cayenne pepper if desired.
⏱️ 4 min - 11
Add 1/2 bag of frozen baby broccoli florets to the Alfredo sauce. Stir to combine and cook for 3-5 minutes until the broccoli is tender-crisp.
⏱️ 5 min - 12
In a large pot or serving bowl, combine the cooked rigatoni pasta, the Alfredo sauce with vegetables and broccoli, and the cooked shrimp scampi. Sprinkle additional shredded Parmesan cheese over the mixture.
⏱️ 3 min - 13
Mix all the ingredients thoroughly until the pasta, shrimp, and vegetables are evenly coated with the Alfredo sauce.
⏱️ 2 min - 14
Serve immediately, garnished with dried parsley and a lemon wedge. Serve with garlic knots or rolls on the side.
⏱️ 1 min