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1/2 stick butter [4 TB]

1/2 package cream cheese (4 ounce)[ may reduced Fat]

2 teaspoons garlic powder

2 cups milk

1 1/2 cups fresh grated Parmesan cheese

2 TB flour

1 tsp salt

1/8 teaspoon ground black pepper

1 tsp pepper


1 lb large shrimp

1 bag frozen broccoli florets, thawed [or 1 large fresh bunch]

1 box linguine pasta, cooked


Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add 1 1/2 cups milk and Parmesan cheese, whisking to smooth out lumps. Add 2 TB flour to remaining 1/2 cup cold milk, mix until smooth, add to sauce. Stir well, and then add salt and pepper. Remove from heat when sauce reaches desired consistency.

Start pasta in large pot.

While pasta is cooking, Add shrimp, broccoli and Alfredo sauce to large skillet, and simmer on medium-low for about 10 minutes [until broccoli is tender].

Toss with hot pasta, serve.

**With this recipe there are endless variations. Try with chicken, or asparagus!**

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BROCCOLI SHRIMP ALFREDO RECIPE  was originally published on