Ruby's Alfredo Shrimp & Broccoli

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Broccoli

  Raw

  ⁵⁄₁₆ cup chopped or 27g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  1 tsp or 2g

• Shrimp

  Crustaceans, mixed species, cooked, moist heat

  10 oz or 284g

• Classic Alfredo Sauce

  Ragu

  2 ³⁄₁₆ oz or 62g

• Carrots

  Frozen, cooked, boiled, drained, without salt

  ½ cup, sliced or 73g

Directions

1. Preheat oven to 425 degrees F. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper, and chili powder.
2. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
3. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more.
4. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

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