- 1/4 lb. fettuccine, uncooked
- 1 cup broccoli florets
- 3/4 lb. frozen cooked cleaned medium shrimp, thawed
- 1 clove garlic, minced
- 1 tub (10 oz.) Philadelphia Savory Lemon & Herb Cooking Creme
- 1/4 cup milk
- 1/4 cup chopped tomatoes
DirectionsCook pasta in large saucepan as directed on package, omitting salt and adding broccoli for the last 3 min. Drain; keep warm.
Cook and stir shrimp and garlic in large nonstick skillet on medium heat 2 to 3 min. or until shrimp are heated through. Add cooking creme and milk; cook and stir 2 min.
Add pasta to shrimp mixture; mix lightly. Top with tomatoes.