Pasta and Pasta Sauce Recipes
Blackened Shrimp Alfredo
Yield: 4 servings
Ingredients
- 8 to 10 fresh basil leaves (rinsed)
- 1 teaspoon Italian seasoning
- 2 teaspoons blackening seasoning
- 1 pound peeled/deveined shrimp (thawed, if needed)
- 1 large zip-top bag
- 2 tablespoons olive oil
- 8 ounces fettuccine pasta
- 8 ounces steak-topper vegetables (fresh pre-sliced mushrooms, onions, bell peppers)
- 1/3 cup cream sherry
- 1 (15 ounce) jar Alfredo sauce
- 1 tablespoon shredded Parmesan/Romano cheese
Instructions
- Fill large saucepan half full of water. Cover and bring to a boil over high heat for pasta. Chop basil finely (2 tablespoons); set aside.
- Heat large sauté pan over high heat for 1 to 2 minutes. Place Italian seasoning, blackening seasoning, and shrimp in zip-top bag; seal tightly and shake to coat.
- Place oil in sauté pan; swirl to coat. Arrange shrimp flat in pan in a single layer (wash hands); cook 2 minutes without turning, to sear shrimp on one side.
- Stir pasta into boiling water. Boil for 7 to 8 minutes, stirring occasionally, or until tender.
- Add vegetables to sauté pan. Rotate shrimp to top; cover and cook 3–4 minutes, stirring occasionally, until vegetables are tender.
- Stir in remaining ingredients (including basil); cook for 2 to 3 minutes, stirring occasionally, until sauce is smooth.
- Drain pasta; return to saucepan. Add shrimp mixture to pasta, toss to coat, and cook 1–2 more minutes, stirring often, or until flavors are blended and sauce is thoroughly heated.
- Serve.
Nutrition
Per serving: Calories (per 1/4 recipe) 640k cal; fat 29g; chol 240mg; sodium 1170mg; carb 54g; fiber 2g; protein 36g; Vit A 25%; Vit C 80%; calc 15%; iron 25%