Creamy Shrimp Alfredo Linguine with Broccoli Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are prepped and ready for use. Peel and devein the shrimp, patting them thoroughly dry with paper towels to ensure they sear properly. Wash the broccoli and cut it into uniform, bite-sized florets.

Having everything measured and accessible will make the cooking process smooth, preventing the pasta from overcooking while you prepare the other components. Keep a colander ready for draining the pasta and broccoli once they reach the desired level of tenderness.

Instructions

Boiling the pasta and broccoli

1. 1Boil the pasta and broccoli
   Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. During the last three minutes of boiling, add the broccoli florets to the water. Drain the pasta and broccoli together.
   Look for Pasta is tender but firm to the bite.
   Tip Adding broccoli to the pasta water saves time and ensures perfectly cooked greens.

The pasta should be al dente, and the broccoli should be bright green and fork-tender. Ensure the water is well-salted to season the pasta from within. Once drained, the pasta and broccoli should be ready to be tossed directly into the skillet. Check that the pasta is not stuck together and that the broccoli florets are small enough to be eaten in a single bite before proceeding.

Searing the shrimp

2. 2Sear the shrimp
   In a large skillet, sear the shrimp until pink and opaque. Ensure the shrimp reaches an internal temperature of 145°F (63°C). Remove the shrimp from the skillet and set aside.
   Look for Shrimp turns opaque and pink throughout.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcrowd the skillet to ensure a proper sear on the shrimp.

The shrimp must be seared until they are golden-brown on the outside and opaque white on the inside. Watch closely for the signature pink color which indicates they are nearing completion.

Use tongs to ensure even cooking on both sides. Once the internal temperature of 145°F (63°C) is reached, immediately remove the shrimp from the heat. The pan should have a small amount of essence remaining.

Creating the sauce and final assembly

3. 3Combine and serve
   Return the cooked shrimp, linguine, and broccoli to the skillet. Toss everything together until the pasta is coated in the creamy sauce.
   Look for Sauce thickens enough to coat the ingredients.
   Tip Toss gently to keep the shrimp and broccoli intact.

The sauce should be thick, glossy, and smell deeply aromatic. It should cling to the linguine without pooling at the bottom of the skillet. The shrimp, broccoli, and pasta should be evenly distributed throughout the creamy mixture.

Before serving, taste a strand of pasta to ensure the seasoning is balanced. If the sauce feels too thick, a tablespoon of reserved pasta water will restore the perfect silky consistency.

Common mistakes

Avoid the common mistake of overcrowding the skillet, which can cause the shrimp to steam rather than sear, resulting in a lack of flavor development. Another mistake is failing to dry the shrimp; moisture on the surface of the shrimp will prevent them from browning properly. Finally, do not overcook the broccoli, as it will lose its vibrant color and turn mushy if left in the water too long.

How to tell it’s done

The shrimp is done when it is opaque, pink throughout, and reaches an internal temperature of 145°F (63°C). The linguine should be cooked al dente, meaning it retains a slight chewiness.

The sauce is finished when it coats the ingredients cleanly, indicating that the components have emulsified into a glossy, thick consistency. Avoid overcooking the pasta or the shrimp, as both will continue to warm slightly once combined with the hot sauce.

• Shellfish: 145°F (63°C) in the thickest part