12 oz. pkg. fettuccine
3 tbsp. margarine or butter
1/2 cup finely chopped onion
2 to 3 garlic cloves, minced
1 1/2 lb. cooked large shrimp
2 tbsp. margarine or butter
1 1/2 cups whipping cream
2/3 cup fresh grated parmesan cheese
1/4 to 1/2 tsp. salt
Dash pepper
5 cups broccoli florets, cooked tender-crisp and drained

Cook fettuccine in salted water to desired doneness.
Drain, rinse with hot water. Meanwhile, in large skillet, melt 3 tablespoons butter; saute onion and garlic until tender. Add shrimp, saute 2 to 3 minutes or until thoroughly heated. Remove shrimp from skillet and keep warm. Add 2 tbsp. butter and cream to skillet. Heat until butter melts. Stir in parmesan cheese, salt, and pepper.
In a large saucepan, combine fettuccine, broccoli, and cream mixture; cook gently until thoroughly heated.
Place fettuccine mixture on warm serving platter; spoon warm shrimp over top.

Serves 6 to 8

Serve with your favorite white wine, warm garlic bread and crisp green salad.