12 ounces fettuccine
5 tablespoons butter, divided
½ cup finely chopped onion
3 garlic cloves, minced
1½ pounds cooked large shrimp
1½ cups whipping cream
2/3 cup grated parmesan cheese
¼-½ teaspoon salt
6 cups broccoli florets, cooked and drained
Cook fettuccine in salted water, according to package directions. Drain and rinse with hot water.
Meanwhile, in large skillet, melt 3 tablespoons butter and saute onion and garlic until tender. Add shrimp and saute 2 to 3 minutes or until thoroughly heated. Remove shrimp from skillet and keep warm.
Add 2 tablespoons butter and cream to skillet; heat until butter melts. Stir in cheese, salt and pepper.
In large saucepan, combine fettuccine, broccoli and cream mixture and cook gently until thoroughly heated. Place fettuccine mixture on platter and spoon shrimp over top. Sprinkle with additional parmesan cheese.
Serves six to eight.
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close