Shrimp & Broccoli Fettuccine

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  • 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


Cook 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.