cajun shrimp alfredo
(1 RATING)
This recipe takes a Italian alfredo and fuses it with flavors of the bayou. It is clearly too rich to enjoy often but it has earned me one or two get out of jail free cards.
No Image
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 1/2 pounds large shrimp, peeled, deveined
- 6 tablespoons creole seasoning
- 2 tablespoons extra-virgin olive oil
- 10 ounces andouille sausage (or other good smoked sausage)
- 1/2 medium onion, minced
- 1 1/2 teaspoons crushed red pepper flakes
- 5 cloves garlic, minced
- 1 tablespoon worcestershire sauce
- 1 pound linguine
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon black pepper, freshly ground
- 1/2 teaspoon hot chili powder
- 1/2 teaspoon kosher salt
- 1 stick butter, unsalted, sliced
- 1 1/2 cups parmigiano-reggiano
- - parsley, chopped (for garnish)
How To Make cajun shrimp alfredo
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Step 1Place the shrimp and 3 tablespoons creole seasoning in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
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Step 2Heat a deep 3-quart skillet over medium-high heat.
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Step 3Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often.
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Step 4Add onions and saute for 2 minutes.
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Step 5Add crushed red pepper flakes and garlic and cook 1 minute and add Worcestershire sauce.
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Step 6Meanwhile, cook the pasta in boiling salted water according to package instructions.
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Step 7To the skillet, add cream, milk, remaining creole seasoning, black pepper, chili powder, and salt. Stir to a consistent color.
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Step 8Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
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Step 9Heat 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.
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Step 10Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
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Step 11Serve in a large pasta bowl. Sprinkle with parsley and creole seasoning for garnish.
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