Copycat Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
This copycat Smokin’ Dave’s Cafe’s fiery Cajun shrimp Alfredo hit the spot on a cold, winter’s day.
Servings 6 servings
Calories 1251kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 1251kcal | Carbohydrates: 67g | Protein: 61g | Fat: 82g | Saturated Fat: 41g | Trans Fat: 1g | Cholesterol: 520mg | Sodium: 2229mg | Potassium: 779mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4214IU | Vitamin C: 11mg | Calcium: 609mg | Iron: 5mg