• >
  • Recipes
  • >
  • Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo

Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo

Photo: Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo

TOTAL TIME: 1 hr 10 min
Prep: 45 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 6 tablespoons Essence, plus more for garnish, recipe follows
  • 2 tablespoon extra-virgin olive oil
  • 10 ounces andouille sausage, chopped
  • 1/2 medium onion, minced
  • 1 1/2 teaspoons crushed red pepper flakes
  • 5 cloves garlic, minced
  • 3 shakes Worcestershire sauce
  • 1 pound linguine
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon hot chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, sliced
  • 1 1/2 cups grated Parmigiano-Reggiano
  • Chopped fresh flat-leaf parsley, for garnish
      • recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.

      Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.

      Meanwhile, cook the pasta in boiling salted water according to package instructions.

      To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.

      Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.

      Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.

      Crosslinked

      Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
      2 1/2 tablespoons paprika
      2 tablespoons salt
      2 tablespoons garlic powder
      1 tablespoon black pepper
      1 tablespoon onion powder
      1 tablespoon cayenne pepper
      1 tablespoon dried oregano
      1 tablespoon dried thyme

      Crosslinked

      Combine all ingredients thoroughly.

      Yield: 2/3 cup

      Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      5

      Newest Ratings and Reviews

      Read all 5 reviews

      • on June 24, 2012

        Flag

        Good and spicy. Will be makin this again. But need to reduce the salt

        people found this review Helpful.
        Was this review helpful to you? Yes | No

      • on June 23, 2012

        Flag

        Great tasting

        people found this review Helpful.
        Was this review helpful to you? Yes | No

      • on March 16, 2012

        Flag

        It was an easy recipe.. It was lent so I subsituted the sausage with a soy based chorizo. The family stated it was something like we have eaten in sf.. Lots of spices so invest in these spices and look for opportunities to use them. Great recipe.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Road Trip with G. Garvin
      Road Trip with G. Garvin Host: G. Garvin

      Get Cooking Channel on your TV.

      Learn How