Fettuccine (8 oz)
in a large pot of boiling salted water according to the package instructions until al dente.
While the pasta is cooking, heat a large skillet over medium heat on the stovetop.
Small Cooked Shrimp, Tail-Off (2 cups)
Frozen Broccoli (2 cups)
to the skillet and season with
Kosher Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
Cook the shrimp and broccoli while stirring occasionally until heated through and most of the liquid has evaporated. Then, remove from the heat.
Once the pasta is done cooking, drain all but ½ cup of the pasta cooking liquid from it.
Add the cooked fettuccine, along with the pasta cooking liquid, and the
Alfredo Sauce (1 jar)
to the skillet and toss to coat everything in the sauce
Serve the shrimp and broccoli alfredo topped with
Grated Parmesan Cheese (1/4 cup)