Shelly's Recipe

CAJUN SHRIMP ALFREDO

Category: Pasta - Seafood

10 oz large shrimp, peeled and de-veined
2 to 3 tbsp plus Paul Prudhommes Blackened Poultry Magic
3 tbsp olive oil or clarified butter
1 1/2 cups mushrooms, chopped
2 tsp fresh minced garlic
3/4 cup diced tomatoes
1 cup heavy cream
1 cup good fresh grated Romano, Asiago or Parmesan cheese
1 egg yolk
1/2 cup green onions, chopped
8 oz linguine or fettuccine, cooked al dente, drained

While pasta is cooking, make sauce: Toss the shrimp in 1 tbsp Blackened Poultry Magic seasoning. Heat a skillet and add the olive oil, then add the shrimp that's been tossed in the seasoning and saute for about 1 minute until the shrimp colors - you need to turn it a couple of times. Add the mushrooms and cook with the shrimp for another couple minutes. Add the garlic and stir it around, add the tomatoes, then toss and cook a few seconds.

Add the cream and 1 to 2 tbsp of the Blackened Poultry Magic seasoning (depending on your taste) and bring it all to a simmer. Add the cheese, egg yolk and green onions if you like them, and toss the lot together over a medium heat until the sauce thickens. Do not use too high a heat or the egg will curdle and look scrambled.

Put the cooked drained pasta in the serving bowl and pour your sauce over it. Garnish with some more cheese, more diced tomatoes and a few more green onions. Serve with extra cheese. Serves 2