Recipe published in Quick Cooking January/February 2002.
• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in butter until shrimp turn pink. Remove and keep warm. In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook and stir until cheeses are melted and mixture is smooth.
• Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender. Drain. Stir the broccoli, shrimp, salt and pepper into cheese sauce; cook until heated through. Drain fettuccine; top with shrimp mixture.