12 oz. fettucine
3 Tbsp. margarine
1/2 c. chopped onion
2 garlic cloves, minced
1 1/2 lb. large cooked shrimp
2 Tbsp. margarine
1 1/2 c. whipping cream
2/3 c. Parmesan cheese
1/2 tsp. salt
dash of pepper
5 c. broccoli flowerets, cooked and drained

Cook fettucine in salted water to desired doneness. Drain and rinse with hot water. In large skillet melt margarine; sauté onion and garlic until tender. Add shrimp and sauté 2 to 3 minutes. Remove shrimp from skillet; keep warm. Add 2 tablespoons margarine and whipping cream to skillet; heat until margarine melts. Stir in cheese, salt and pepper. In large saucepan combine fettucine, broccoli, and cream mixture; cook until thoroughly heated. Place on warm serving platter; spoon shrimp over top. Makes 6 to 8 servings.