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

Recipe courtesy Dave DeRousse, Chicago, IL

Show: Emeril LiveEpisode: Emeril's Hot and Spicy Contest

Rated: 5 stars out of 5Rate itRead users' reviews (129)

RECIPE
COMMENTS & REVIEWS(129)

Cook Time:
25 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 45 min
Inactive Prep: --
Cook: 25 min
Total:: 1 hr 10 min

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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

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.

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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Comments & Reviews

recipe Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
joe no, MS 01-30-2010
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too salty and over seasoned
Rated: 1 stars out of 5

my wife made this dish to the letter on night, and not have ever cooked shrimp before did not realize that just buy reading... the recipe it had too much seasoning. We were only able to eat three bites before we both trashed the whole meal. Every thing was over seasoned. If you want to try this recipe lightly season the shrimp, and slowly season the sauce to taste. Horrible recipe great idea.Read more
recipe Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
BARBARA Allen, TX 01-19-2010
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No too spicy
Rated: 5 stars out of 5

After reading all the comments about how this was way too hot, against my husband's wishes, I only put in half of the Essence... each time it was called for. We could just barely taste the spiciness. If you like spicy food put in all the Essence the recipe calls for. I will next time I make it. Also I tried to reduce calories by using non-fat half and half. This made the sauce watery and not very visually appealing. It still tasted wonderful.Read more
recipe Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
Daniel Plano, IL 01-05-2010
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Great Dish
Rated: 5 stars out of 5

Made this for my wife about 3 years ago and now make it on her birthday every year. She loves this dish so much that she... eats too much and gets sick. It is a very rich dish but excellent in moderation. Keep the recipe as is, for people that complain that it is too salty, look at your recipe and make it correctly.Read more
recipe Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
Kathy Cary, NC 11-09-2009
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Delicious but too hot for us!
Rated: 5 stars out of 5

I too LOVED the flavor of this recipe but found it too hot (and we like hot/spicy food). I made it exactly as written and... will definately make it again but will start by leaving out the crushed red pepper and black pepper and cut down the Essence to maybe 4 Tbsp. I use the Essence a lot so, for us, it is not the Essence but rather perhaps the quantity of Essence used in the recipe with the other two peppers that made it too hot for us. The only thing I did not do (true to recipe) was cook so much pasta (for 4) so I had some alfredo sauce left over. The next day I added chicken broth, white beans and cut up, cooked chicken to the sauce and made an excellent soup. Read more
recipe Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
Lori Redington Beach, FL 10-04-2009
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Very good flavor
Rated: 5 stars out of 5

I loved the flavor of this dish but it was way too spicy for husband and I had already reduced the red pepper down to 1 tsp.... I loved the heat but will have to reduce the flakes even more next time. My biggest complaint was it turned out very salty. I should have known to hold back on the Kosher salt but thought I'd go for it since I always have such great luck with recipes Emeril features. Next time I will eliminate the Kosher altogether and add as needed as I go along. Even if you are a salt lover I recommend adding as you go along. Other than these two very manageable adjustments... I thought this was an excellent dish with great flavor. It was easy and inexpensive if you already have all the spices. Read more
recipe Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
Beth Ocala, FL 07-22-2009
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Fantastic (but cut the spice in half!!!)
Rated: 5 stars out of 5

The first time I made this is was just too spicy for the entire family and we like things spicy. The second time I made this... I added fresh mushrooms and cut the spice in half. It was a big hit and I have referred the recipe to several friends. The sauce was just the right amount for the linguine and it was just the right consistancy. YUM YUM!!! Read more