Broccoli and Shrimp Fettuccine Recipe

Serves/Makes: 6

Ingredients:

  • 1 (12-ounce) package frozen ready-to-cook shrimp
  • 4 cups fresh broccoli florets
  • 1 (10-ounce) container refrigerated Alfredo sauce
  • 1 (9-ounce) package refrigerated uncooked fettuccine
  • 1 tablespoon olive oil or oil
  • 1 large shallot, minced
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1/2 teaspoon fennel seed, crushed
  • 2 ounces (1/2 cup) shredded fresh Parmesan cheese
How to cook Broccoli and Shrimp Fettuccine:
  • Heat oven to 375°F (190°C). Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray.
  • In large saucepan, bring 6 cups water to a boil. Add shrimp and broccoli; cook 2 to 3 minutes or until shrimp turn pink. Drain. In medium bowl, combine shrimp, broccoli and Alfredo sauce; mix gently. Set aside.
  • Cook fettuccine to desired doneness as directed on package. Drain.
  • Meanwhile, in medium saucepan, heat oil until hot. Add shallot; cook 1 minute. Stir in tomatoes, tomato paste and fennel seed; simmer 10 minutes.
  • Arrange 1/3 of cooked fettuccine in sprayed baking dish. Cover with 1/2 of tomato mixture. Top with 1/3 of fettuccine and shrimp-broccoli mixture. Top with remaining fettuccine and remaining tomato mixture. Sprinkle with cheese.
  • Bake at 375°F (190°C) for 25 to 35 minutes or until mixture is thoroughly heated and cheese is melted. Let stand 10 minutes before serving.

Note:

The Broccoli and Shrimp Fettuccine recipe easy to prepare and so good!


This recipe for Broccoli and Shrimp Fettuccine serves/makes: 6

The Broccoli and Shrimp Fettuccine recipe is adopted from the Pasta - 1996.

Main Ingredient: Shrimp (more Shrimp recipes)
Preparation Method: Pasta (more Pasta recipes)

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