Ingredients

Pasta & Vegetables:

• 8 ounces pasta (fettuccine, spaghetti, or fusilli work well)

• 1 pound large shrimp, peeled and deveined

• 2-4 cups fresh broccoli florets

• 1 tablespoon olive oil

• 1 tablespoon butter

Creamy Sauce:

• 8 ounces cream cheese, softened and cubed

• 1 cup chicken broth

• 4 cloves garlic, minced

• 1/4 teaspoon Italian seasoning

• Salt and pepper to taste

• Freshly grated Parmesan cheese for serving

Instructions

Prepare the Pasta

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. During the last 2-3 minutes of cooking, add the broccoli florets to the pasta water to blanch them until bright green and fork-tender. Reserve 1/2 cup of pasta cooking water before draining, then set both pasta and broccoli aside.

Cook the Shrimp

While the pasta cooks, season the shrimp with salt, pepper, and Italian seasoning if desired. Heat olive oil and butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn opaque and are fully cooked. Transfer the cooked shrimp to a plate and set aside.

Make the Sauce

In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Add the chicken broth, cream cheese cubes, and Italian seasoning to the pan. Stir and whisk continuously until the cream cheese melts completely and creates a smooth, creamy sauce.

Combine Everything

Return the cooked shrimp and broccoli to the skillet with the sauce. Add the drained pasta and toss everything together, adding reserved pasta water as needed to achieve your desired sauce consistency. Season with salt and pepper to taste.

Serving

Serve immediately while hot, topped with freshly grated Parmesan cheese. The dish is best enjoyed right away, as the cream sauce can thicken as it cools. If needed, thin the sauce with a little milk or pasta water when reheating.