8 oz Linguine
1/2 c Butter
1/2 c Half & half
1 c Parmesan cheese; freshly
- grated
1 tb Parsley flakes
Salt & pepper
10 oz Box broccoli florets;
- thawed, cooked
1 lb Cooked U-40 shrimp; tails
- off
Cook noodles as directed. While pasta cooks, heat butter
and cream over low heat. Stir in cheese, parsley flakes,
salt and pepper. Keep warm over low heat.
Return cooked, drained linguine to kettle. Pour sauce
over noodles and add cooked broccoli and shrimp. Toss
gently and serve hot.
