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

• Put water on to boil for pasta.
• Chop basil; set aside.

1. 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.
2. Cook pasta following package instructions.
3. 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.
4. Drain pasta; return to pan. Stir shrimp mixture into pasta; cook and stir 1–2 more minutes or until thoroughly heated. Serve.

CALORIES (per 1/4 recipe) 490kcal; FAT 16g; CHOL 205mg; SODIUM 830mg; CARB 51g; FIBER 3g; PROTEIN 30g; VIT A 20%; VIT C 70%; CALC 10%; IRON 25%

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

• Zest/grate lemon peel (no white).

1. Whisk in salad bowl: lemon zest, vinaigrette, salt, and pepper.
2. Add remaining ingredients; toss to coat. Serve.

CALORIES (per 1/4 recipe) 40kcal; FAT 2.5g; CHOL 0mg; SODIUM 210mg; CARB 4g; FIBER 1g; PROTEIN 1g; VIT A 40%; VIT C 25%; CALC 2%; IRON 2%