Go Back
+ servings
Copycat Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo

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

Course Main
Cuisine American
Servings 6 servings


  • 1 1/2 pounds large shrimp peeled, deveined
  • 6 tablespoons Creole seasoning divided
  • 1 pound linguine
  • 2 tablespoons extra-virgin olive oil divided
  • 1 pound andouille sausage chopped
  • 1/2 medium onion minced
  • 1 1/2 teaspoons red pepper flake
  • 5 cloves garlic minced
  • 1 teaspoon Worcestershire sauce
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon hot chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter sliced
  • 1 1/2 cups Parmigiano-Reggiano grated
  • parsley chopped, for garnish


  • Place the shrimp and 3 tablespoons of the Creole seasoning into a large resealable bag or container and shake. Refrigerate until ready to use.
  • Begin cooking the pasta per package instructions while making the sauce. Drain when cooked.
  • Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the andouille and saute for 2 minutes, stirring.
  • Add the onion, stir, and saute for 2 more minutes.
  • Add the red pepper flake and garlic. Stir and cook for 1 minute.
  • Stir in the Worcestershire sauce.
  • Add the cream, milk, remaining Creole seasoning, pepper, chili powder and salt. Stir.
  • Add the butter and stir until melted.
  • Add the cheese and stir until melted. Reduce heat to as low simmer.
  • In another large skillet heat the remaining 1 tablespoon of olive oil. Add the shrimp and saute for 1-2 minutes per side until just turning pink.
  • Transfer the shrimp and the cooked, drained pasta to the sauce and stir.
  • Serve garnished with parsley.