Broccoli-Shrimp Fettuccine
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol Vitamin A Vitamin C Calcium Iron Dietary Fiber
6 360 190 21g 600mg 22g 20g 120mg 50% 80% 25% 15% 3g


INGREDIENTS:
1 (12-oz) pkg frozen ready-to-cook shrimp 4 cups fresh broccoli florets 1 (10-oz) container refrigerated Alfredo sauce
1 (9-oz) pkg. refrigerated uncooked fettuccine 1 tablespoon olive oil or oil 1 large shallot, minced
1 (14.5-oz) can diced tomatoes, undrained 1 tablespoon tomato paste 1/2 teaspoon fennel seed, crushed
2oz (1/2 cup) shredded fresh Parmesan cheese



1 Heat oven to 375 F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray.
2 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.
3 Cook fettuccine to desired doneness as directed on package.
4 Meanwhile, in medium saucepan, heat oil until hot. Add shalot; cook 1 minute. Stir in tomatoes, tomato paste and fennel seed; simmer 10 minutes.
5 Drain fettuccine; arrange 1/3 of fettuccine in spray-coated dish. Cover with half of tomato mixture. Top with 1/3 of fettuccine and shrimp-broccoli mixture. Top with remaining fettuccine and remaining tomato mixture. Sprinkle with cheese.
6 Bake at 375 F. for 25 to 35 minutes or until mixture is thoroughly heated and cheese is melted. Let stand 10 minutes before serving.

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