Cajun Shrimp Alfredo Recipes

SMOKIN' DAVE'S CAFE'S FIERY CAJUN SHRIMP ALFREDO

Steps:

• Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
• 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 and garlic and cook 1 minute. Add Worcestershire sauce.
• Meanwhile, cook the pasta in boiling salted water according to package instructions.
• To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
• 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. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
• Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

CAJUN SHRIMP ALFREDO

Steps:

• Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.
• Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.
• Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.
• While pasta is cooking, heat a skillet with the olive oil and butter inside. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.
• When the shrimp has cooked add the cream and the other addition of Creole Seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.
• Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.
• When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss unil the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

CAJUN SHRIMP ALFREDO

Steps:

• Combine sausage, onion, celery, red bell pepper, Cajun seasoning, and sage in a skillet; cook and stir until sausage is cooked through and celery and bell pepper are softened, 5 to 10 minutes. Add shrimp and cook until cooked through and bright pink, about 5 minutes. Remove skillet from heat.
• Whisk milk, Alfredo sauce mix, and butter together in a saucepan; bring to a boil. Reduce heat to low and simmer sauce, stirring occasionally, until smooth and thickened, about 2 minutes. Stir Parmesan cheese and garlic into sauce until cheese is melted. Stir shrimp mixture into sauce.

CAJUN SHRIMP AND STEAK ALFREDO

Steps:

• Place ½ C. Olive oil, ¼ C. Soy sauce, ¼ C. Worcestershire sauce, 1 Tbsp. Garlic powder, 1 Tbsp. Cajun seasoning, 1 Tbsp. Hot sauce, 1 Tbsp. Brown sugar and 1 tsp. Pepper in a Ziploc bag and mix to combine.
• Add the steak to the bag and marinate the steak for at least 30 minutes.
• Place 2 Tbsp butter in a skillet over medium high heat and cook the steak until done to your liking. Set aside.
• Add 1 Tbsp olive oil to the skillet and saute the shrimp with the cajun seasoning and salt and pepper to taste until cooked through. Remove and set aside.
• Place the ½ cup butter and 4 oz cream cheese into the skillet and stir until the cheese is melted and combined.
• Whisk in the heavy whipping cream, 1 tbsp cajun seasoning, ½ tsp salt and ½ tsp pepper. Simmer until the sauce has thickened.
• Stir in the Parmesan cheese until melted.
• Cook the pasta with the salt and olive oil until done to your liking. Drain.
• Return the meat to the skillet with the sauce as well as the noodles. Toss to coat well in the sauce and serve.

CAJUN SHRIMP ALFREDO

Steps:

• Bring a large pot of water to boil and cook pasta according to box directions for al dente.
• Meanwhile, cook onion, pepper, and shrimp in large nonstick skillet over medium heat for about 3-5 minutes or until vegetables are soft and shrimp is pink and cooked through. Set aside.
• Place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
• Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
• Stir in Parmesan cheese and 2 teaspoons Cajun seasoning until smooth and thick. Add more Cajun seasoning as desired. Stir in onions, peppers, shrimp, and drained cooked pasta.

CAJUN SHRIMP FETTUCCINE ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
• Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
• Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
• Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
• Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.