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

Total Time:
1 hr 10 min
45 min
25 min

4 to 6 servings

  • 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
  • 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.

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

  • 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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