INGREDIENTS

  • 1-2 tablespoon olive oil
  • 1/2 lb mushrooms (quartered)
  • 1-2 tablespoon green onions (chopped)
  • 1-2 garlic clove (minced)
  • 1 lb fettuccine pasta
  • 1/2 lb broccoli florets (chopped)
  • 1 lb large shrimp (cleaned and cooked)
  • 1 cup alfredo sauce (I use DiB’s Olive Garden’s garlic Alfredo Sauce)

DIRECTIONS

  1. Chop veggies.
  2. In a pan, heat oil to medium high heat. Saute mushrooms for about 5 minutes or until cooked. Place mushrooms in large serving bowl, leaving the oil in the pan.
  3. Add onion and garlic. Reduce the heat to medium low to sweat the onions and garlic until tender. Also place in large serving bowl.
  4. In a large pot of boiling salted water, cook pasta per directions. Add broccoli to boiling water for last 3-5 minutes. Drain and place pasta and broccoli into the serving bowl.
  5. Add shrimp to warm mixture, and toss all ingredients together.
  6. Top with Alfredo Sauce.