Ohhhhhhh. Ahhhhh. Andouille, my spicy sausage friend. And shrimp. Glorious shrimp. Gulf shrimp, from Louisiana. The best kind of shrimp. Together in a creamy sauce, over perfectly cooked pasta. If that’s not a plate of comfort I don’t know what is. This copycat Smokin’ Dave’s Cafe’s fiery Cajun shrimp Alfredo hit the spot on a cold, winter’s day. It’s the perfect balance between spicy and creamy.
This Copycat Smokin’ Dave’s Cafe’s Fiery Cajun Shrimp Alfredo definitely reminds me of another one of our favorites, blackened chicken Alfredo. It too is loaded with great Cajun flavors with a creamy sauce. But unlike this andouille and shrimp version, it requires blackening chicken breast. If you haven’t done that indoors get ready to open the windows ‘cuz it’s gonna get mighty smoky. I mean set off the smokers smoky. Open the front doors smoky. So much that I prefer to do that kind of stuff outside.
I like to use my good ole trusty Dutch oven to make this Alfredo and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Copycat Smokin’ Dave’s Cafe’s Fiery Cajun Shrimp Alfredo
- 1 ½ 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
- ½ medium onion minced
- 1 ½ teaspoons dried 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
- ½ teaspoon hot chili powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter sliced
- 1 ½ 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.
Nutritional values are approximate.