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Publix Simple Meals

Blackened Shrimp Alfredo With Salad Fresca

Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare salad through step 1 - 5 minutes

-- Prepare shrimp and complete salad; serve - 25 minutes

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


-- 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.

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


-- 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.

Aprons Advice

-- Complete your meal with sourdough French bread and pecan pie for dessert.

-- 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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Blackened Shrimp Alfredo

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%

Salad Fresca

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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