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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 41-50 of 142

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  • on July 15, 2009

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    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!!

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  • on May 28, 2009

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    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!!

    Andrea

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  • on April 26, 2009

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    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.

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  • on March 10, 2009

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    This was GREAT!!! It was entirely TOO much Boyou. Even with that being said it was still GREAT!!! Next time I will leave the salt out and only use 2-3 Tbsp. of Boyou.

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  • on March 04, 2009

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    Awsome and easy to make recipe. I did not add salt and used only 3 tbsp of the essence on the shrimp and none for the sauce. Next time i will use 1 tbsp on the shrimp and one for the sauce and just go from there. Everybody loved it. Enjoy!

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  • on February 21, 2009

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    This recipe was the best I made it for my Husband. Just let me tell you He was speechless IT was that good. When i Made it for my in laws they could not believe what they were eating. this dish is made at least everyone 2 weeks at my house. Thanks DAVE!!!!1

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  • on February 17, 2009

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    I really enjoyed this dish, I've had similar dishes at restaurants though the years so when I saw this one I was hoping it would meet my expectations, and it did. I made it for a dinner with some friends and some did find it a little too spicy while others though there was just enough spice to it. Next time I may cut back on the amount of essence used to reduce the spice just a bit, but I plan on making it again soon.

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  • on January 25, 2009

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    I have made this recipe ten times now with the same awesome results. Last night I was determined to cut some of the fat in it. I subbed 1 cup 1% milk for one cup of the cream and it still came out outstanding. I also have cut down the amount of essence I use with the shrimp and the flavor is still there, but less salty.

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  • on January 22, 2009

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    My family and I do not have time for difficult meals, which made this dish perfect for us. This dish was EXCELLENT! I did not add as much salt as the recipe called for, because I was afraid it would be too salty, and Yes, it was spicy! but delicious! This dish allowed me to poke out my chest and receive kudos from my family because it tasted like something from a fancy restaurant. We loved it and will definitely be making it again.

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  • on January 19, 2009

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    This is a dish you will want to serve to company. It makes a lot and is delicious! I recommend not adding any salt and using less essence. It is indeed excellent, but I wish there was a less fattening version. I tried it with less butter and cream, but it didn't come out the same. Go figure! (No pun intended!

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