Pink Pasta Pronto

• 1 lb fettuccini of high quality
• 1 pkt (Good Seasons) Garlic and Herb dressing mix
• 2/3 C store grated Parmesan Cheese
• 1/2 C Heavy Cream or lighter versions
• 1 (15 Oz. can) Progresson chopped tomatos with Puree
• 1 C thawed broccoli florettes (or lightly steamed fresh)
• 4 Tbs. olive oil or butter
• 1 lb any shelled, raw seafood or seafood combination, i.e. shrimp, scallops, crabmeat

1. Boil fettucini according to directions. In the meantime, over medium heat, saute seafood in olive oil until translucent, about three minutes. Add chopped tomatos, parmesan cheese, (1/2) seasoning packet, and broccoli. Bring to light simmer. Add heavy cream and heat through, but do not boil. Taste and add as much of the remaining seasoning packet as desired.
2. Drain pasta and add to skillet. Stir until well coated.
3. Serve immediately.

fettuccini, garlic, parmesan cheese, heavy cream, tomatos, broccoli florettes, olive oil, seafood combination

Taken from www.epicurious.com/recipes/member/views/pink-pasta-pronto-1201658 (may not work)