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Recipes
Shopping list
Ingredients
- 2 tablespoons fresh basil
- 1 teaspoon dried Italian seasoning
- 2 teaspoons blackening seasoning
- 1 lb peeled/deveined medium shrimp
- Large zip-top bag
- 1 tablespoon olive oil
- 8 oz fettuccine pasta
- 8 oz roast, steak, and pizza topping (sliced fresh mushrooms, onions, and bell peppers)
- ⅓ cup cream sherry
- 1 cup Alfredo sauce
- 1 tablespoon shredded Parmesan cheese
Steps
- Bring water to a boil for pasta. Chop basil finely. Preheat large sauté pan on medium-high 2–3 minutes. Place Italian seasoning, blackening seasoning, and shrimp in bag (wash hands); seal bag and shake to coat. Place oil in pan, then arrange shrimp in pan in single layer; cook 2 minutes without flipping.
- Cook pasta following package instructions.
- Add vegetables to pan. Flip shrimp; cover and cook 2–3 minutes, stirring occasionally, until vegetables are tender. Stir in sherry, Alfredo sauce, Parmesan, and basil, then reduce heat to medium-low; cook and stir 1–2 more minutes until sauce is hot.
- Drain pasta and add to pan; cook and stir 1–2 more minutes until shrimp are pink and opaque. Serve.
Amount per ¼ recipe serving: Calories 520, Total Fat 17g, Sat Fat 6g, Trans Fat 0g, Chol 220mg, Sodium 750mg, Total Carb 49g, Fiber 3g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 31g, Vitamin D 0%, Calc 10%, Iron 30%, Potassium 2%