Grilled Shrimp & Broccoli Aflredo Pasta

A dreamy comfort dish of grilled shrimp, broccoli, pasta, and creamy sauce with lots of Parmesan cheese.

Grilled Shrimp & Broccoli Alfredo with Tri-color Rotini

It's no wonder this is one of my wife's favorite comfort dishes! My personal approach entails the following:

1. Grill large shrimp: the flavor from the grill is hard to beat vs. that from a sauté pan, and the large shrimp are easier to grill and avoid overcooking.

2. Use Béchamel for the sauce base: it is rich and highly versatile, and only some garlic and Parmesan away from a great Alfredo sauce.

Did you know pasta are shaped for decoration AND purpose? Selecting a pasta with ridges and crannies such as farfalle or rotini is a great choice to "catch" all that rich, creamy goodness.

Ingredients

• 1 lb large shrimp, shelled and de-veined

• 2 cloves garlic, minced

• 1 Tbsp olive oil

• 1 tsp Italian herb seasoning

• 1/2 tsp kosher salt

• 1/4 tsp black pepper, ground or cracked

• 1/2 lb pasta

• 1 lb broccoli crowns, chopped and cooked (or at least fresh or thawed)

• 1/2 tsp more Italian herb seasoning

• Parmesan cheese, shredded or shaved for garnish

Grilling Large Shrimp Keeps Them Charred but Moist!

Directions

1. In a large bowl, toss the shrimp through the black pepper. Cover and chill in the refrigerator.

2. Prepare the Béchamel sauce per the "garlic alfredo" variation.

3. Light your grill to medium-high. While the grill heats up, prepare a pot of water with 1 Tbsp kosher salt for the pasta and heat to boiling.

4. While waiting for the water to boil, grill the shrimp to just firm, about 3-4 minutes per side. Remove from the grill and reserve.

5. Cook the pasta per the package for "al dente". (If the broccoli isn't yet cooked: in the last two minutes of pasta cooking time, you may add the broccoli crowns in the boiling water and noodles and wait 4 minutes.)

6. Strain the pasta and broccoli, reserving 1/2 cup of the hot water. Combine the pasta, broccoli, shrimp, alfredo sauce, and the last 1/2 tsp Italian herb seasoning and toss evenly. Mix in some of the hot water as desired for a more "wet" sauce texture.

7. Serve immediately and garnish as desired with cracked pepper, crushed red pepper, and shaved Parmesan

Food and Wine Pairings

For appetizer, think bruschetta topped with:

• Tomato, basil, and garlic;

• Marinated mushrooms; or

• Thin, grilled eggplant

For wine, a chilled, buttery Chardonnay is a great complement--although a Côtes du Rhône will also do nicely.

Tags: #alfredo #broccoli #italian #pasta #seafood #shrimp