Broccoli-Shrimp Fettuccine

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  • 45 min prep time
  • 1 hr 20 min total time
  • 10 ingredients
  • 6 servings

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

Directions

  1. 1 Heat oven to 375°F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray.
  2. 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. 3 Cook fettuccine to desired doneness as directed on package. Drain.
  4. 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. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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