Broccoli And Shrimp Alfredo
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A italian take on broccoli and shrimp alfredo, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 (16 oz.) pkg. fettuccine
- 1 lb. uncooked medium shrimp, peeled and deveined
- 3 garlic cloves, minced
- 1/2 c. butter or oleo
- 1 (8 oz.) pkg. cream cheese, cubed
- 1 c. milk
- 1/2 c. shredded Parmesan cheese
- 1 (10 oz.) pkg. frozen broccoli florets
- 1/2 tsp. salt
- dash of pepper
Method
Cook fettuccine as directed on package. In large skillet, saut shrimp, garlic and butter until shrimp turns pink. Remove shrimp from skillet. Set aside and keep warm. In same skillet, combine cream cheese, milk and Parmesan cheese. Cook until cheeses are melted and smooth. Cook broccoli in pan with 1-inch of water. Bring to a boil; reduce heat and simmer for 6 to 8 minutes or until tender; drain. Stir broccoli, shrimp, salt and pepper into cheese sauce. Heat through. Drain fettuccine and top with shrimp mixture. Yields 4 servings.
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