Recipe: Fettuccine Alfredo with Broccoli and Shrimp

I was in the mood for something a little more "fancy" for dinner without much work and difficulty. I always stock up on pasta when it's on sale for 99¢ a box and stock up on frozen vegetables when they are on sale.
I decided that I would make fettuccine Alfredo since I had a bottle of Classico Alfredo sauce in my pantry. I wanted to bulk it up and make it more heartier so I looked in my freezer and found a bag of frozen headless shrimp that I had bought when it was on sale. "That would be perfect!" I thought and then turned towards the freezer door and spied a box of frozen broccoli florets. "I'll add that as well to make it healthier".

This makes 4 servings in my household for dinner. Figure 5 shrimp per person.

Ingredients

• 1 16oz. box of fettuccine noodles
• 1 15oz. jar of Classico Alfredo sauce
• 1 10oz. box of frozen broccoli florets (thawed)
  
• 20 pieces frozen shrimp (thawed and shelled)
• kosher salt
• freshly ground black pepper

Directions

1. Bring a large pot of water to a boil for the noodles. When water comes to a boil, add two handfuls of kosher salt. Bring water back to a boil.
2. Put broccoli florets into the boiling water and allow to cook for 2 minutes. Remove from water with a large sieve. Set aside in a bowl.
3. Put shrimp into the boiling water and allow to cook until pink. Remove from water with a sieve. Set aside in a bowl.
4. Add fettuccine to the boiling water and cook following manufacturer's directions.
5. While noodles are cooking, empty the car of Alfredo sauce into a 12" saute pan. Put some of the pasta water into the jar and swirl around to get all the sauce out of the jar. Add to the pan.
6. When pasta is done, strain and toss into the saute pan with sauce. Add the cooked broccoli and shrimp and toss all together until fully coated. Add the pepper and toss again.
7. Serve.

Recipe: Broccoli Cheddar Quiche

I like to use deep dish frozen pie crusts when baking quiches. I can be sure that I won't have overflow or spillage when baking them. Since the custard base for the quiche is practically enough for two quiches, I make this one with the spinach feta, putting the vegetables in the crusts and then pouring the quiche custard over portioning it for both pie crusts.



Ingredients

• 1 10 ounce package of frozen chopped broccoli, thawed
• 1 medium chopped onion
• 2 tablespoons butter
  
• 4 eggs beaten
• 2 cups half & half
• 4 ounces cheddar cheese shredded (use can use packaged shredded cheese if you wish)
• 1 frozen deep dish pie crust
  

Directions

1. Saute broccoli and onion in a pan with the butter until onions are tender. Set a side to cool.

2. In a large mixing bowl, mix together the eggs, half & half, salt & pepper.

3. Place vegetables on the bottom of the crust. Pour into the frozen pie crust just to the top ( you might have some quiche mixture left over which you can make into an omelet to preview the taste). Top with the shredded cheddar cheese.

4. Bake in the oven at 350° for 30- 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. You can also eat this at room temperature.

I like to serve this with a small salad for lunch or a light supper.

Serves 6-8 people.