Broccoli-Shrimp Fettuccine

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

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    360
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    10g,
    10%
    ),
    Cholesterol
    120mg
    120%;
    Sodium
    590mg
    590%;
    Total Carbohydrate
    22g
    22%
    (Dietary Fiber
    3g
    3%
      Sugars
    4g
    4%
    ),
    Protein
    20g
    20%
    ;
    % Daily Value*:
    Vitamin A
    45%;
    Vitamin C
    70%;
    Calcium
    25%;
    Iron
    15%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 4 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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