1-First Step: Get everything ready Start by boiling the pasta shells in salted water until tender, then drain them well and set them aside. While the pasta cooks, peel and devein the shrimp if needed, and cut the broccoli into small florets. Having everything prepped before the skillet gets hot makes this recipe move smoothly. Measure out the butter, garlic, flour, milk or half and half, Parmesan, salt, and pepper so you can add them quickly when it is time to build the sauce. This simple bit of prep keeps the cooking process calm and easy, which is especially helpful on a busy night.

2-Second Step: Cook the shrimp Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp in a single layer. Cook for about 2 to 3 minutes per side, just until the shrimp turn pink and opaque. Do not overcook them, because shrimp can go from tender to rubbery very fast. Once cooked, move the shrimp to a plate and set them aside. They will go back into the skillet later, so do not worry if they are not fully finished in the pan. Keeping them slightly underdone at this stage helps them stay juicy at the end.

3-Third Step: Steam the broccoli Using the same skillet, add the broccoli florets and 1/4 cup water. Cover the pan and let the broccoli steam for about 4 to 5 minutes, just until bright green and crisp-tender. You want it soft enough to eat easily but still firm enough to give the pasta some bite. If the water cooks off before the broccoli is ready, add a small splash more. Once it is steamed, transfer the broccoli to the plate with the shrimp. Keeping the shrimp and broccoli aside helps the sauce stay smooth and gives you better control over the final texture.

4-Fourth Step: Build the Alfredo sauce Lower the heat to medium-low and melt the butter in the skillet. Add the minced garlic and cook for about 30 seconds, stirring often so it does not burn. Next, whisk in the flour and cook for 1 minute to form a light roux. This step helps the sauce thicken and gives it a nice, creamy finish. Slowly pour in the milk or half and half while whisking the whole time. If you want a richer sauce, use the heavy cream substitution mentioned in the ingredient list. Keep stirring as the sauce warms and thickens, which should take about 3 to 5 minutes. The sauce should look smooth and lightly creamy before you add the cheese.

5-Fifth Step: Add the cheese and seasonings Stir in the shredded Parmesan cheese, salt, and black pepper. Keep the heat low so the cheese melts smoothly instead of clumping. The sauce should turn glossy and thick enough to coat a spoon. Taste the sauce and adjust with a little more salt or pepper if needed. If it feels too thick, add a small splash of milk to loosen it. If it feels too thin, let it simmer gently for another minute or two until it reaches the right consistency.

6-Sixth Step: Combine everything in the skillet Add the cooked pasta shells, shrimp, and broccoli back into the pan. Stir gently so every shell gets coated in the sauce without breaking the shrimp apart. Let everything warm together for 1 to 2 minutes over low heat. This is the moment when the whole dish comes together. The shells soak up the sauce, the shrimp bring a savory bite, and the broccoli adds a fresh balance that keeps the dish from feeling too heavy.

7-Final Step: Serve and top with Parmesan Spoon the pasta into bowls and finish with additional grated Parmesan cheese on top. A little extra black pepper also works nicely if you want more bite. Serve the dish hot while the sauce is still silky and the shrimp are tender.