12 oz. pkg. fettuccine
3 tbsp. butter
1/2 c. finely chopped onion
2 to 3 garlic cloves, minced
1 1/2 lbs. cooked lg. shrimp
2 tbsp. butter
1 1/2 c. whipping cream
2/3 c. grated Parmesan cheese
1/4 to 1/2 tsp. salt
Dash of pepper
5 c. broccoli flowerets, cooked, drained

Cook fettuccine in salted water to desired doneness as directed on package. 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; keep warm. Add 2 tablespoons butter and cream to skillet; heat until butter melts. Stir in Parmesan cheese, salt and pepper.

In large saucepan, combine fettuccine, broccoli and cream mixture; cook gently until thoroughly heated. Place fettuccine mixture on warm serving platter; spoon shrimp over top. 6 to 8 servings.

TIP: If desired, shrimp can be butterflied by making a lengthwise cut through outer edge of shrimp.