- 4
Ingredients
- Blackened Shrimp Alfredo
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon Italian seasoning
- 2 teaspoons blackening seasoning
- 1 lb peeled/deveined shrimp
- Large zip-top bag
- 1 tablespoon olive oil
- 8 oz fettuccine pasta
- 8 oz steak-topper vegetables (fresh pre-sliced mushrooms, onions, bell peppers)
- 1/3 cup cream sherry
- 1 cup Alfredo sauce
- 1 tablespoon shredded Parmesan/Romano cheese
- Salad Fresca
- 1 teaspoon fresh lemon zest
- 2 tablespoons lite raspberry vinaigrette
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (5-oz) bag baby romaine lettuce
- 1/4 cup walnut pieces
- 1 tablespoon crumbled blue cheese
Preparation
Step 1
Put water on to boil for pasta.
Chop basil; set aside.
Preheat large sauté pan on medium-high 2–3 minutes. Place seasonings and shrimp in zip-top bag; seal bag and shake to coat. Place oil in pan, then arrange shrimp in single layer; cook 2 minutes without turning.
Cook pasta following package instructions.
Add vegetables to shrimp. Rotate shrimp to top and cover; cook and stir 2–3 minutes or until vegetables are tender. Stir in remaining ingredients (including basil); reduce heat to medium-low, cook and stir 1–2 minutes or until sauce is hot.
Drain pasta; return to pan. Stir shrimp mixture into pasta; cook and stir 1–2 more minutes or until thoroughly heated. Serve.
Zest/grate lemon peel (no white).
Whisk in salad bowl: lemon zest, vinaigrette, salt, and pepper.
Add remaining ingredients; toss to coat. Serve.