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Baked Broccoli Alfredo Pasta with Crisp Topping (Two Servings)
Creamy broccoli alfredo pasta baked with a crisp breadcrumb topping for two servings; with optional shrimp.
Why this recipe works
This recipe makes a creamy broccoli alfredo pasta with a crispy topping, designed for two servings. It suits weeknight dinners, small households, or anyone wanting a comforting baked pasta with a touch of texture.
- broccoli alfredo pasta
- baked pasta with broccoli
- shrimp alfredo bake
- two servings pasta recipe
- crispy breadcrumb topping
- easy weeknight pasta
- oven-baked pasta dish
- creamy alfredo sauce
Key takeaways
One-pan base with a crisp topping for texture.
Creamy sauce thickened with pasta water.
Flexible: with or without shrimp.
Recipe guide
This recipe makes a creamy broccoli alfredo pasta with a crispy topping, designed for two servings. It suits weeknight dinners, small households, or anyone wanting a comforting baked pasta with a touch of texture.
A cozy, two-serving bake with creamy sauce and a crispy topping.
- One-pan base with a crisp topping for texture.
- Creamy sauce thickened with pasta water.
- Flexible: with or without shrimp.
Overview
Baked Broccoli Alfredo Pasta with Crisp Topping serves two. It combines creamy alfredo with broccoli, pasta, and optional shrimp, finished with a crisp cheese-breadcrumb topping.
Why this works
Uses a single skillet for sauce and pasta, folds in pasta water for creaminess, and finishes under a hot bake for a golden crust.
How to customize
- Omit shrimp for a vegetarian version. - Adjust salt to taste. - Swap Pecorino Romano for parmesan or a blend.
Ingredients
- 140 g penne
- 200 g broccoli florets
- 250 g small shrimp (optional)
- 2 tbsp olive oil
- 1 small shallot
- 2 cloves garlic
- 120 ml half-and-half
- 40 g Pecorino Romano
- 30 g breadcrumbs
- 1 tbsp lemon zest
- 1 tbsp fresh basil
- 0.25 tsp salt
- 0.125 tsp black pepper
Instructions
- Preheat oven to 200°C (400°F). Toss 250 g small peeled shrimp (optional) or 0 g if keeping vegetarian with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper and set aside.
- Cook 140 g short pasta (penne or rigatoni) in salted boiling water until 2 minutes shy of al dente, reserve 100 ml pasta water and drain.
- Sauté 1 tbsp olive oil in an ovenproof skillet over medium heat, add 1 small shallot minced and 1 clove minced garlic and cook 1–2 minutes until soft.
- Add 200 g broccoli florets and sauté 3–4 minutes, then stir in 120 ml half-and-half and 40 g shredded Pecorino Romano; simmer to thicken, seasoning with 1/4 tsp salt and 1/8 tsp black pepper.
- Stir cooked pasta and reserved pasta water into the skillet to coat; tuck seasoned shrimp on top if using, sprinkle 30 g breadcrumbs mixed with 1 tbsp grated cheese over the surface.
- Transfer skillet to oven and bake 8–10 minutes until shrimp are opaque and topping is golden (omit baking if no shrimp and simply broil 2–3 minutes for a crisp top).
- Remove from oven, let rest 2 minutes, sprinkle 1 tsp lemon zest and 1 tbsp chopped basil before serving.
FAQs
Can I make this vegetarian?
Yes. Omit shrimp and bake or broil without it.
Can I use a different pasta shape?
Penne or rigatoni work well; adjust if using a different shape.
How can I make it ahead?
Prepare sauce and broccoli, store pasta separately, and bake just before serving.