Components:
1½ kilos giant shrimp, peeled and deveined
2 cups broccoli florets, steamed
1 cup white mushrooms, sliced
5 cloves garlic, minced
½ medium onion, minced
¼ stick unsalted butter
1 tbsp floor black pepper
1 tbsp garlic salt
1 tsp creole seasoning
1(15 oz) jar Bertolli® Alfredo Sauce
Instructions:
In a big pot, boil the pasta in keeping with the directions on the package deal.
Warmth a medium-sized skillet over medium-high warmth. Add butter, shrimp, onions, and mushrooms. Saute shrimp and greens, stirring typically. Add garlic and dry seasonings after 5 minutes of sauteing.
After 5 extra minutes of sauteing, add the shrimp and vegetable combination to the cooked, drained pasta. Add steamed broccoli, alfredo sauce, and any extra dry seasonings to style. Stir to mix and mix flavors.
Serve with bread sticks and a backyard salad. Garnish with dried parsley and chives.
