| 1 | Pkg. (16 oz.) | Fettuccini |
| 1 | Lb. | Uncooked, medium shrimp, cleaned & deveined |
| 3 | Cloves | Garlic, minced |
| 1/2 | Cup | Butter |
| 1 | Pkg. (8 oz.) | Cream cheese, cubed |
| 1 | Cup | Milk |
| 1/2 | Cup | Shredded parmesan cheese |
| 1 | Pkg. (10 oz.) | Frozen broccoli florets |
| 1/2 | Tsp. | Salt |
| Dash of pepper |
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the shrimp and garlic in butter until shrimp turn pink. Remove and keep warm. In the same skillet, combine the cream cheese, milk and parmesan cheese; cook until cheeses are melted and smooth.
Place broccoli in a saucepan with 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender. Drain. Stir broccoli, shrimp and salt and pepper into cheese sauce; heat through. Drain fettuccine; top with shrimp mixture.
YIELD: 5-6 Servings