8–10 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 presliced
mushrooms, onions, bell peppers)
1/3 cup cream sherry
1 (15 ounce) jar Alfredo sauce
1 tablespoon shredded Parmesan/Romano cheese
Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Chop basil finely (2 tablespoons); set aside.
Heat large saute 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 saute 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 7–8 minutes, stirring occasionally, or until tender.
Add vegetables to saute pan. Rotate shrimp to top; cover and cook 3–4 minutes, stirring occasionally, until vegetables are tender.
Stir in remaining ingredients (including basil); cook 2–3 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.