Shrimp and Broccoli Fettuccine

For what is probably going to be my last post on this blog  for this year, (don't get in a panic folks!) I present you with an Itallian dish..You know how much I love my pasta....You also know that I can't eat any type of seafood either.

For this dish..Light, sweet shrimp and fresh broccoli make a healthy topping for fettuccine pasta.

INGREDIENTS: 

• 1/4 pound(s) fettuccine, uncooked
• 1 cup(s) broccoli florets
• 3/4 pound(s) frozen cooked cleaned medium shrimp, thawed
• 1 clove(s) garlic, minced
• 1 tub(s) (10-ounce) PHILADELPHIA Savory Lemon and Herb Cooking Creme
• 1/4 cup(s) milk
• 1/4 cup(s) chopped tomatoes

DIRECTIONS:

1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli for the last 3 minutes. Drain; keep warm.
2. Cook and stir shrimp and garlic in large nonstick skillet on medium heat 2 to 3 minutes, or until shrimp are heated through. Add cooking creme and milk; cook and stir 2 minutes.
3. Add pasta to shrimp mixture; mix lightly. Top with tomatoes.

Tips &; (Don't sweat the...) Techniques..

 Variation: Prepare as directed, substituting 3/4 pound boneless skinless chicken breasts, cut into strips, for the shrimp and increasing the cooking time to 6 to 7 minutes, or until chicken is done. Add cooking creme and milk; continue as directed.

Enjoy with a nice red wine.....HAPPY NEW YEARS EVERYBODY!