Recipe published in Quick Cooking January/February 2002.
1 16-ounce packages fettuccine
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1/2 cup butter, cubed
1 8-ounce packages cream cheese, cubed
1 cup milk
1/2 cup shredded Parmesan cheese
6 cups frozen broccoli florets
1/2 teaspoon salt
How to Make It
• 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.
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