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 (126)

RECIPE
COMMENTS & REVIEWS(126)

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
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
recipe Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
Stacey Clarkston, GA 07-15-2009
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A winner!
Rated: 5 stars out of 5

My husband is a light-weight when it comes to spice and I'm from New Orleans....so it's tough to find middle ground when it... comes to heat. The first time I tried the recipe, it was way over the top for the dear hubby. But this time I cut down to one tbsp of essence on the shrimp and another in the sauce and it was great for both. Enough flavor to make it delicious...but not so much that it cleared my hubby's sinuses!! Definitely a permanent addition to my recipe repertoire!!Read more
recipe Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
Andrea Raleigh, NC 05-28-2009
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Delicious!!
Rated: 5 stars out of 5

I have to agree with previous reviewiers. Delicious, but too much seasoning. I used 2 1/2 Tbsp to coat the shrimp and left... out the Essence to be added to the sauce. Also, I added 1 red and 1 yellow bell pepper (cut into strips) and half a red onion, rather than a yellow. Thanks for the recipe!! AndreaRead more
recipe Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
Very omaha, NE 04-26-2009
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Best Ever!
Rated: 5 stars out of 5

In every Alfredo recipe I always make double the sauce because 1 pound of linguine will soak up all of it and dry it out. If... you double the sauce, use the called for amount of spices and Essence. Otherwise, I'd cut the Essence in half because it was a little too much. Don't cut down on the Essence in the shrimp however, because you want the shrimp to be literally coated with it when you saute it. Leave the shrimp a little undercooked, the same with the pasta, because it will finish when you add them to the sauce. I'm now famous in my own home for this one! Incredible, I've never had anything this good in any Cajun restaurant. This would work great for chicken too. Read more