1½ pounds large 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 ground black pepper
1 tbsp garlic salt
1 teaspoon creole seasoning
1 jar (15 oz) Bertolli® Alfredo sauce
In a large saucepan, boil pasta according to package directions.
Heat a medium sized skillet over medium-high heat. Add butter, shrimp, onions and mushrooms. Brown the shrimp and vegetables, stirring often. Add garlic and dry seasonings after 5 minutes of sautéing.
After another 5 minutes of sautéing, add the shrimp and vegetable mixture to the cooked and drained pasta. Add steamed broccoli, alfredo sauce and any additional dry seasoning to taste. Stir to combine and blend flavors.
Serve with breadsticks and a garden salad. Garnish with dried parsley and chives.