2 (10 3/4 oz.) cans cream of mushroom soup
2 1/2 c. milk
1/2 c. Romano cheese, grated
1 1/4 c. grated Parmesan cheese
1 (12 oz.) pkgs. fresh mushrooms, sliced (4 c.)
1 (12 oz.) pkg. fettuccine
2 tbsp. olive oil
1 c. diced green onions
3 cloves garlic, minced
3 c. broccoli florettes
1 lb. fresh shrimp, peeled and deveined

In large skillet over medium heat, heat oil, saute green onions, mushrooms with garlic until tender. Add broccoli and shrimp. Simmer 5 minutes; cover.

Meanwhile cook fettuccine; drain.

In a large bowl combine fettuccine and cheese. Add mushroom mixture and mix well. Garnish with Parmesan cheese, if desired.