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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
1 1/2 lbs large shrimp, peeled and deveined
6 tbsp Cajun seasoning, plus more for garnish
2 tbsp extra-virgin olive oil
10 oz andouille sausage, chopped
1/2 medium onion, minced
1 1/2 tsp crushed red pepper flakes
5 cloves garlic, minced
3 shakes Worcestershire sauce
1 lb linguine
2 cups heavy cream
1 cup whole milk
1 tbsp freshly ground black pepper
1/2 tsp hot chili powder
1/2 tsp kosher salt
1/2 cup unsalted butter, sliced
1 1/2 cups grated Parmigiano-Reggiano
Chopped fresh flat-leaf parsley, for garnish
Place the shrimp and 3 tbsp 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 tbsp 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 pkg 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 Cajun seasoning for garnish.
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CAJUN SHRIMP ALFREDO
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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
1 1/2 lbs large shrimp, peeled and deveined
6 tbsp Cajun seasoning, plus more for garnish
2 tbsp extra-virgin olive oil
10 oz andouille sausage, chopped
1/2 medium onion, minced
1 1/2 tsp crushed red pepper flakes
5 cloves garlic, minced
3 shakes Worcestershire sauce
1 lb linguine
2 cups heavy cream
1 cup whole milk
1 tbsp freshly ground black pepper
1/2 tsp hot chili powder
1/2 tsp kosher salt
1/2 cup unsalted butter, sliced
1 1/2 cups grated Parmigiano-Reggiano
Chopped fresh flat-leaf parsley, for garnish
Place the shrimp and 3 tbsp 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 tbsp 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 pkg 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 Cajun seasoning for garnish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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