Diva Tasting: Alfredo and Broccoli…

Angel Hair Alfredo with Broccoli


  • 1 (8 Ounce) Package Angel Hair Pasta

  • 1 Serving Cooking Spray

  • 2 Pounds Raw Peeled And Deveined Shrimp, Slightly Thawed If Frozen

  • 2 Cups Chopped Broccoli

  • 1 Large Jar Alfredo Sauce (3 Cups)

  • 1 1/2 Cup Grated Parmesan Cheese


  1. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 casserole dish with cooking spray.

  3. Cook and stir shrimp in a skillet over medium heat until slightly pink, 3 to 5 minutes. Add broccoli; cover skillet and let broccoli steam, about 5 minutes. Remove from heat.

  4. Spread angel hair pasta over the bottom of the prepared baking dish. Top with shrimp and broccoli. Pour Alfredo sauce over shrimp and broccoli; cover sauce with Parmesan cheese.

  5. Bake in the preheated oven until cheese is slightly browned, about 20 minutes.

Chocolate Eclair Cake


  • 2 (3.5 Ounce) Packages Instant French Vanilla Pudding Mix

  • 1 (8 Ounce) Container Frozen Extra Creamy Whipped Topping, Thawed

  • 3 Cups Half N Half

  • 1 (16 Ounce) Package Graham Cracker Squares

  • 1 (16 Ounce) Package Prepared Chocolate Frosting


  1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.

  2. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

  3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.


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