Fiery Cajun Shrimp Alfredo (Can Sub Chicken) |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A winning recipe from Emeril Lagasse's Hot and Spicy Contest. If you like things less spicy, hold back on the cayenne, but the alfredo is meant to temper the heat. I prefer a less salty spice mix, too. Cutting back on the butter or full cream won't work; it changes the dish too drastically and makes it watery. Not diet food and probably not something you'd eat everyday, but would like to. Great for a Mardi Gras party. Just as good using chicken. (I've given warnings all along the way where to cut back on the heat and salt. Oh, okay so I made it not so fiery.) Ingredients:
1 1/2 lbs large shrimp, peeled and deveined (can sub chicken strips) |
6 tablespoons emeril's original essence, recipe follows |
2 tablespoons extra-virgin olive oil |
10 ounces andouille sausages, chopped |
1/2 medium onion, minced |
1 1/2 teaspoons crushed red pepper flakes (or less) |
5 garlic cloves, minced |
3 shakes worcestershire sauce |
1 lb linguine |
2 cups heavy cream |
1 cup whole milk |
1 tablespoon fresh ground black pepper |
1/2 teaspoon hot chili powder (can use mild) |
kosher salt |
1/2 cup unsalted butter, sliced |
1 1/2 cups freshly grated parmigiano-reggiano cheese (canned will seize the sauce) |
chopped fresh flat-leaf parsley, for garnish |
2 1/2 tablespoons paprika |
2 tablespoons salt (i use less) |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper (or less) |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. For Emeril's Essence: Combine thoroughly all ingredients together. Makes 2/3 cup. Set aside. Six tablespoons needed for recipe, divided.
2. Place the shrimp and 3 tablespoons Essence (I used less) in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce. (To control some of the heat, use less than the 3 tablespoons specified. It can always be sprinkled on afterwards.).
3. 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 (may want to use less) and garlic and cook 1 minute. Add Worcestershire sauce.
4. In the meantime, cook the pasta in boiling salted water according to package instructions.
5. To the skillet, add cream, milk, remaining 3 tablespoon Essence (or less), black pepper, chili powder and salt, if additional salt is needed. Stir to a consistent color. Add butter and stir until melted. Stir in Parmigiano cheese until melted. Lower heat to a simmer.
6. 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.
7. Add the cooked and drained pasta to the first skillet with Alfredo. Stir to combine and blend flavors, about 1 minute. Place into a large pasta bowl and top with shrimp.
8. Sprinkle with parsley.
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