Broccoli-Shrimp Fettuccine

Looking for a tempting seafood casserole using pasta and veggies? Then check out this great dinner recipe.

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Servings 6

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ingredients 10
Prep Time 45 min
Total Time 1 hr 20 min

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 fettuccine

1: tablespoon olive or vegetable oil

1: large shallot, minced

1: (14 1/2-oz.) can diced tomatoes, undrained

1: tablespoon tomato paste

1/2: teaspoon fennel seed, crushed

2: oz. (1/2 cup) shredded fresh Parmesan cheese

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Directions

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; mix gently. Set aside.
3 Cook fettuccine to desired doneness as directed on package. Drain.
4 Meanwhile, in medium saucepan, heat oil until hot. Add shallot; cook 1 minute. Stir in tomatoes, tomato paste and fennel seed; simmer 10 minutes.
5 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.
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.

EXPERT TIPS

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Expert Tips

Prepare recipe as directed above; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 375°F. for 1 1/4 hours. Uncover; bake an additional 20 minutes or until mixture is thoroughly heated and bubbly. Let stand 10 minutes before serving.