Ingredients Jump to Instructions ↓

  1. 12 oz. pkg. fettuccine

  2. 3 tbsp. butter

  3. 1/2 c. finely chopped onion

  4. 2 to 3 garlic cloves, minced

  5. 1 1/2 lbs. cooked lg. shrimp

  6. 2 tbsp. butter

  7. 1 1/2 c. whipping cream

  8. 2/3 c. grated Parmesan cheese

  9. 1/4 to 1/2 tsp. salt

  10. Dash of pepper

  11. 5 c. broccoli flowerets, cooked, drained

Instructions Jump to Ingredients ↑

  1. Cook fettuccine in salted water to desired doneness as directed on package. Drain; rinse with hot water. Meanwhile, in large skillet melt 3 tablespoons butter; saute onion and garlic until tender. Add shrimp; saute 2 to 3 minutes or until thoroughly heated.

  2. Remove shrimp from skillet; keep warm. Add 2 tablespoons butter and cream to skillet; heat until butter melts. Stir in Parmesan cheese, salt and pepper.

  3. In large saucepan, combine fettuccine, broccoli and cream mixture; cook gently until thoroughly heated. Place fettuccine mixture on warm serving platter; spoon shrimp over top.

  4. to 8 servings.

  5. TIP: If desired, shrimp can be butterflied by making a lengthwise cut through outer edge of shrimp.


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