Substances:
1½ kilos massive shrimp, peeled and deveined
2 cups broccoli florets, steamed
1 cup white mushrooms, sliced
5 garlic cloves, minced
½ medium onion, minced
¼ stick unsalted butter
1 tablespoon floor black pepper
1 tbsp garlic salt
1 teaspoon creole seasoning
1 jar (15 oz) Bertolli® Alfredo sauce
Instructions:
In a big saucepan, boil pasta in line with bundle instructions.
Warmth a medium sized skillet over medium-high warmth. Add butter, shrimp, onions and mushrooms. Brown the shrimp and greens, stirring typically. Add garlic and dry seasonings after 5 minutes of sautéing.
After one other 5 minutes of sautéing, add the shrimp and vegetable combination to the cooked and drained pasta. Add steamed broccoli, alfredo sauce and any extra dry seasoning to style. Stir to mix and mix flavors.
Serve with breadsticks and a backyard salad. Garnish with dried parsley and chives.
