1 box (12 oz.) whole grain fettuccini (or pasta of choice)
8 oz (1/2 of 16 oz.) bag frozen broccoli florets
2 jars light parmesan/Alfredo sauce (Ragu?)
3 tablespoons olive oil, divided
2 teaspoon s garlic powder
1/2 teaspoon salt
2 tablespoons Kraft Grated Parmesan Cheese plus extra for garnish
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Let's Make It
Bring a large pot of water to boil. Meanwhile, rinse shrimp with cold water and lay on paper towels to absorb excess water. Cook fettuccini according to package directions. While the pasta is cooking, microwave broccoli according to package directions until desired doneness, drain off any excess liquid.
Pat the shrimp dry with paper towel. Pour Alfredo sauce into a saucepan and set over low heat, stir occasionally. Heat 2 tablespoons of olive oil in skillet, add shrimp, sprinkle with garlic powder and salt, saute for 2 minutes. Add broccoli florets and continue to cook until the shrimp are pink and cooked through. Sprinkle with parmesan cheese and remove from heat. Drain pasta and toss with remaining olive oil.
Dividing all ingredients evenly, put a serving of pasta on each plate, top with sauce, then shrimp and broccoli, sprinkle with additional parmesan cheese, if desired.