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

1. 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.
2. Cook pasta following package instructions.
3. 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.
4. Drain pasta and add to pan; cook and stir 1–2 more minutes until shrimp are pink and opaque. Serve.

Ingredients

• 1 lemon, for zest
• 2 tablespoons lite raspberry-walnut vinaigrette
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• 1 package baby salad greens (5–6 oz)
• ¼ cup chopped walnuts
• 1 tablespoon crumbled blue cheese

Steps

1. Zest lemon (1 tablespoon). Place lemon zest, vinaigrette, salt, and pepper in small bowl; whisk until blended.
2. Place remaining ingredients in salad bowl. Add dressing and toss to coat; serve.