When it comes to classic comfort, why mess with a good thing? Spaghetti tossed in a creamy Parmesan Alfredo sauce with fresh broccoli is a simple, built-to-satisfy weeknight meal, and when topped with succulent shrimp, it just may become your leveled-up, front-of-the-recipe-binder favorite.
Cut broccoli florets into bite-sized pieces. Coarsely chop roasted red peppers. Rinse shrimp, pat dry, and sprinkle with seasoning blend.
Cook the Pasta and Broccoli
Add spaghetti to boiling water and cook 6 minutes. Add broccoli florets to water and cook until pasta is al dente and broccoli is crisp tender, 2 minutes. Carefully ladle out and reserve 1 cup cooking water for finishing sauce. Drain pasta and broccoli in colander, shaking to remove as much water as possible. Reserve pot; no need to wipe clean.
Make the Alfredo Sauce
Return pot to medium-high heat, add cream, and bring to a boil. Add Parmesan cheese, remove from burner, and stir until smooth.
Finish the Pasta
Add roasted red peppers, spaghetti, and broccoli to pot and stir until sauce coats pasta. Taste and season with a pinch of salt and pepper if desired. Cover and set aside. Sauce will thicken as it rests. Just before serving, stir in reserved pasta water 2 Tbsp. at a time to loosen, if desired.
Cook the Shrimp
Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and shrimp to hot pan and cook until opaque, firm, and shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.