Broccoli-Shrimp Fettuccine

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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

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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