Shrimp Pasta Primavera

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

Dash pepper

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.