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Simple Meals Recipe

Blackened Shrimp Alfredo With Salad Fresca

Meal Time - 30 minutes / Serves 4

Cooking Sequence

    • Prepare salad through step 2 - 5 minutes
    • Prepare shrimp through step 5 - 20 minutes
    • Complete salad and complete shrimp; serve - 5 minutes

Blackened Shrimp Alfredo With Salad Fresca
Recipe Help

Blackened Shrimp Alfredo

Ingredients

8–10 fresh basil leaves (rinsed)
1 teaspoon Italian seasoning
2 teaspoons blackening seasoning
1 pound peeled/deveined shrimp (thawed, if needed)
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



Steps

1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Chop basil finely (2 tablespoons); set aside.
2. Preheat large sauté pan on high 1–2 minutes. Place Italian seasoning, blackening seasoning, and shrimp in zip-top bag; seal tightly and shake to coat.
3. 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.
4. Stir pasta into boiling water. Boil 7–8 minutes, stirring occasionally, or until tender.
5. Add vegetables to sauté pan. Rotate shrimp to top; cover and cook 3–4 minutes, stirring occasionally, until vegetables are tender.
6. Stir in remaining ingredients (including basil); cook 2–3 minutes, stirring occasionally, until sauce is smooth.
7. 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.

CALORIES (per 1/4 recipe) 640kcal; FAT 29g; CHOL 240mg; SODIUM 1170mg; CARB 54g; FIBER 2g; PROTEIN 36g; VIT A 25%; VIT C 80%; CALC 15%; IRON 25%

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Salad Fresca

Ingredients

1 lemon (rinsed)
2 tablespoons lite raspberry vinaigrette
1/4 teaspoon salt
1/4 teaspoon pepper
5 ounces baby romaine lettuce
1/4 cup walnut pieces
1 tablespoon crumbled blue cheese



Steps

1. Peel 2 strips of lemon with zester (or vegetable peeler). Chop finely for zest (1 teaspoon).
2. Whisk in salad bowl: lemon zest, vinaigrette, salt, and pepper. Set aside.
3. 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%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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ADD ALL 18 ITEMS TO LIST

Dairy
Add to your grocery list 1 tablespoon crumbled blue cheese
Add to your grocery list 1 tablespoon shredded Parmesan/Romano cheese

Dry Grocery
Add to your grocery list 1 (15-ounce) jar Alfredo sauce
Add to your grocery list 1 teaspoon Italian seasoning
Add to your grocery list 1/3 cup sherry
Add to your grocery list 1/4 cup walnut pieces
Add to your grocery list 2 tablespoons lite raspberry vinaigrette
Add to your grocery list 2 tablespoons olive oil
Add to your grocery list 2 teaspoons blackened redfish seasoning
Add to your grocery list 8 ounces fettuccine
Add to your grocery list large zip-top bag

Produce
Add to your grocery list 1 (5-ounce) bag baby romaine lettuce
Add to your grocery list 1 lemon
Add to your grocery list 8 ounces steak-topper vegetables (contains fresh pre-sliced mushrooms, onions and bell peppers)
Add to your grocery list 8¿10 fresh basil leaves

Seafood
Add to your grocery list 1 pound peeled/deveined shrimp

Suggested Items
Add to your grocery list pecan pie
Add to your grocery list sourdough French bread

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Utensils & Cookware

  • large saucepan with lid
  • large sauté pan with lid
  • salad bowl, colander
  • cooking spoons
  • zester (or vegetable peeler)
  • whisk, tongs
  • knife and cutting board
  • measuring utensils
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Shortcuts & Tips

Frozen pepper stir-fry vegetables may be used instead of steak-toppers. Just remember to add four ounces of fresh mushrooms.

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Recipe Version R-09/06-0011

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