Nutritional Info

Nutrition Facts

Serving Size 1 (120g)

Calories 367
Calories from Fat 198 (54%)
Amount Per Serving %DIV
Total Fat 22g 34%
Saturated Fat 10.5g 53%
Monounsaturated Fat 9.6g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 108.7mg 36%
Sodium 797.4mg 35%
Potassium 207.7mg 4%
Total Carbohydrate 9.3g 3%
Dietary Fiber 0.6g 2%
Sugars 1.2g
Protein 28.2g 57%

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Recipe Description
Combining fettuccini noodles with shrimp and fresh broccoli makes a filling meal, fit for a great Italian dining experience.
Prep time
45 min
Cook time
35 min
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  fresh parmesan cheese, shredded
1/2 Teaspoon(t)  fennel seed, crushed
1 Teaspoon(t)  tomato paste
14 1/2 Ounce(oz)  tomatoes, diced and undrained
1   large shallot, minced
1 Tablespoon(T)  olive oil or vegetable oil
9 Ounce(oz)  fettuccine
14 Ounce(oz)  alfredo sauce
4 Cup(c)  fresh broccoli florets
20 Ounce(oz)  frozen ready-to cook shrimp


Heat oven to 375° F.

Spray 12x8 inch baking dish with nonstick cooking spray.

In large saucepan, bring 6 cups water to a boil.

Add shrimp and broccoli and cook 2 to 3 minutes or until shrimp turn pink. Drain. In medium bowl, combine shrimp, broccoli and Alfredo sauce. Mix gently and set aside.

Cook fettuccine to desired doneness as directed on package. Drain. Meanwhile, in medium saucepan, heat oil until hot. Add shallot and cook 1 minute.

Stir in tomatoes, tomato paste and fennel seed. Simmer 10 minutes. Arrange 1/3 of cooked fettuccine in sprayed baking dish. Cover with tomato mixture.

Top with 1/3 of fettuccine and all the shrimp-broccoli mixture. Top with remaining fettuccine and remaining tomato mixture. Sprinkle with cheese.

Bake at 375°F for 25 to 35 minutes or until mixture is thoroughly heated and cheese is melted.

Let stand 10 minutes before serving.

Additional notes

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