Shrimp alfredo bowls with crisped breadcrumb topping
A frozen shrimp alfredo gets a quick stovetop finish with homemade breadcrumb topping for texture and warmth. The broccoli and pasta are already there; you're just adding crunch and freshness to make it feel like dinner.
About 670 calories a serving, 105 g protein, 26 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 slices bread
From your shelf
- two 10 7/8 oz bowls Lean Cuisine shrimp alfredo bowls
Staples
- 2 tablespoons butter
- 1/4 cup [30 g] flour
- to taste salt
- to taste pepper
- Pulse 2 slices of bread into coarse crumbs. Heat 2 tablespoons butter in a large skillet over medium-high heat, then toast the crumbs, stirring often, until golden, about 4 minutes; set aside.
- In the same skillet, vent and heat both frozen alfredo bowls according to package directions, stirring gently to combine. If the sauce seems thin, sprinkle 1/4 cup flour over the top while stirring on medium heat for 1 minute until it thickens.
- Divide between two bowls, scatter the breadcrumbs over the top, taste, and season with salt and pepper.
Note Swap the bread for any stale cracker or panko if you have it. Leftovers keep refrigerated for one day; reheat gently in a pan with a splash of water to avoid drying. Serve with a simple green salad or steamed spinach on the side.
On the label
COOKED PASTA (WATER, SEMOLINA, WHEAT GLUTEN), SKIM MILK, COOKED SHRIMP (SHRIMP, WATER, SALT, SODIUM TRIPOLYPHOSPHATE, SODIUM HEXAMETAPHOSPHATE, TETRASODIUM PYROPHOSPHATE), BROCCOLI, WATER, RED BELL PEPPERS, PARMESAN CHEESE (CULTURED MILK, SALT, ENZYMES), 2% OR LESS OF SOYBEAN OIL, ROMANO CHEESE MADE FROM COW'S MILK (CULTURED MILK, SALT, ENZYMES), MODIFIED CORNSTARCH, GARLIC BUTTER (CREAM, SALT), SALT, BLEACHED WHEAT FLOUR, POTASSIUM CHLORIDE, SPICES
Lean Cuisine, frozen dinners & entrees, serving 308 GRM, package 10.88 oz. Ingredients as printed on the label.
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Cooks as shrimp, alfredo sauce. Half of it left? Use up the shrimp.