Creamy Italian Shrimp Fettuccine

1/2 lb fettuccine
1 tsp salt
1 cup fresh broccoli florets, small bite size
1 Tbsp olive oil
1 garlic clove, minced
1 lb cleaned pre-cooked shrimp, thawed if frozen
1 container (10 oz) 'Savory Lemon And Herb' cooking creme
1/4 cup milk
1 medium Roma tomato, diced
Parmesan cheese for serving, optional

Bring a large pot of water to a boil, add the salt, then add fettuccine and cook until just a few minutes from becoming al dente, then add the broccoli and cook until pasta becomes al dente and broccoli is tender. Drain and put back in pot to keep warm.

In a large skillet over medium heat, add the olive oil and when hot add the shrimp and cook until shrimp is almost heated through, then add garlic and cook for 1 more minute until garlic is fragrant and shrimp is hot.
Turn heat down to low, add the cooking creme and the milk, stirring to combine and cook for about 1 or 2 more minutes just until heated through.

Pour this creamy shrimp mixture into the still hot pasta/broccoli in the pot; toss to coat well, then add the tomatoes and serve in shallow bowls or plates. Top with grated Parmesan cheese if desired.