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

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

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (142)

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Average Rating:

Total Reviews: 142

Showing 21-30 of 142

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  • on January 19, 2011

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    Delicious! Made a few substitutions... My roomie doesn't like shrimp so we added chicken seared with Bayou Blast. We like it spicy so we added dried red chili. Also, added red and green bell peppers to cut the richness of the sauce.

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  • on December 28, 2010

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    I love this recipe. I intend on using it as my go to dish for guest. Although it was spicy I enjoyed it and heard no complaints from my husband and mother- in- law both from New Orleans. Thanks for another great recipe.

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  • on December 22, 2010

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    This is excellent. I even make it when we have company. We live in South Louisiana (born and bred and we like our food spicy, but I had to cut back on the spice a little. This is not for the faint of heart or for those suffering from acid reflux.

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  • on December 16, 2010

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    This was a very good recipe, I served 6 with this recipe. I had plenty of noodles left.

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  • on October 28, 2010

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    This was very good but WAY too salty for my taste. It was also a little too spicy for me and I like spicy foods. What's odd is I forgot to add the worcershire sauce and red pepper flakes, but thank God I did otherwise I wouldn't have been able to eat this. Next time I will cut down on the salt, black pepper and will not you all the essence seasoning. I feel it was WAY too much.

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  • on August 05, 2010

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    My husband doesn't particularly like spicy foods but the cream in this dish takes away the heat. This dish is a winner. I will be serving this dish to other foodies that we have traveled the world with. Try to fix this dish as a one dish dinner with a light appitizer, a good wine and a light dessert. WINES.....We have had both; a good white and a good red and liked them both with this dish. Sauvignon Blanc and a Cabernet.Sauvignon.....both good!

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  • on June 16, 2010

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    The first time I made this recipe it was so hot I couldn't eat it. I like spicy food, but this blew my mouth apart! I have made it twice since that time I had to cut the cayenne pepper down to 1 teaspoon instead of tablespoon. That way I can actually taste the dish, appreciate the spice, and still be able to taste other things. It's really good, but if it's too spicy the first time you make it try it again. It's worth it!

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  • on April 25, 2010

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    we tried this one tonight and omg, we love it .we are going to try it with tomatoes and mushrooms the next time. the spices are great, we love the hot stuff .this could be cut in half for the kids and guest that might not like the hot.my hats off to you dave good one keep up the great recipes.

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  • on April 14, 2010

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    This recipe was absolutely fantastic and we just LOVED the gentle heat of the spices. The color was beautiful, a sort of apricot-orange, from the paprika and chili powders, and I sprinkled minced fresh parsley on it to serve. I used bacon chunks (I live in the Netherlands instead of the andouille sausage, and it was really tasty. But I think you could even leave the meat bits off and it would cut the calories a bit and it would still taste great. I'll definitely keep this recipe and make it again.

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  • on April 13, 2010

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    I loved this dish, and so did my husband, who's a great Indonesian cook. I think the big secret is in the spices. I also used shelled crawfish mixed in with the shrimps, and they were a big hit. You could make this sauce and put it over rice as well instead of linguine and it would be just as good. It's wonderful. I didn't use cream, however, but creme fraiche instead, and whole milk. Outstanding.

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