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
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      • 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.

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      4

      Newest Ratings and Reviews

      Read all 8 reviews

      • on February 28, 2014

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        Very tasty! This was my first time making Cajun Shrimp and it came out perfect!

        people found this review Helpful.
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      • on February 13, 2014

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        This is one of our family gathering favorites! Getting together to celebrate 10 inches of snow tonight and this will warm us up. We'll worth the time and prep!

        people found this review Helpful.
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      • on June 24, 2012

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

        people found this review Helpful.
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