New Orleans Style Shrimp Alfredo Recipes

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
• When sauce has thickened, combine with cooked pasta noodles; serve hot.

NEW ORLEANS-STYLE SHRIMP

Steps:

• Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.
• Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard the solids.
• Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
• Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.

SPICY NEW ORLEANS SHRIMP

Steps:

• Peel and devein the shrimp.
• Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
• Remove skillet from the heat and let cool for a couple minutes.
• Add the shrimp and toss it around so that it's fully immersed in the sauce.
• Cover with foil and refrigerate for at least 30 minutes to 4 hours.
• Preheat oven to 400 degrees.
• Bake shrimp for 10 to 15 minutes.
• Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.

NEW ORLEANS STYLE SHRIMP & SAUSAGE PASTA

Steps:

• 1. Cut tomato in quarters, then scoop out the seeds. Dice and set aside. Thinly slice tops of green onion. Chop basil leaves and slice smoked sausage. If using fresh shrimp, peel and devein and remove tails. Set aside. Reserve 7 or 8 shrimp to saute later.
• 2. Cook pasta according to package directions, then drain and rinse with cold water. Set aside.
• 3. In a dutch oven or large skillet with deep sides, melt butter. Saute onions, garlic, tomatoes and seasonings on medium high heat for about 7 to 8 minutes. Add sausage and brown well.
• 4. Pour in heavy cream and bring to a boil. Add cheese and sprinkle with additional creole seasoning, if desired. You may also add a dash of salt at this time, but keep in mind that the sausage and the cheese contains salt, so use your own judgement.
• 5. Once mixture comes to a boil, reduce heat to medium and cook uncovered for about 15 minutes to reduce, stirring occasionally. Add shrimp and cook for about 5 to 7 more minutes or until shrimp is pink.
• 6. Remove from heat and add pasta, gently stirring to coat. Garnish with sauteed shrimp and serve.
• 7. TO SAUTE THE EXTRA SHRIMP: In a small skillet, melt about 1 tablespoon of butter. Add about 3/4 teaspoon of minced garlic and the reserved shrimp. Sprinkle with creole seasoning and brown shrimp well. Use as a garnish for pasta dish.

CHEDDAR'S NEW ORLEANS PASTA WITH ALFREDO SAUCE RECIPE - (4.1/5)

Steps:

• Cook penne according to package directions. Drain and keep hot. Prepare the Alfredo Sauce (directions below). Heat olive oil in a large skillet over medium heat. Add peppers and onions and sauté for 4 minutes until soft. Add chicken and sausage to pan, cook for 5 more minutes until chicken has cooked through. Add shrimp to pan and cook for 2 more minutes. Add the prepared Alfredo Sauce to the pan, along with the salsa. Bring to a simmer. Remove the shrimp. Add the cooked penne and toss with the sauce. Divide between 4 large plates or bowls. Top each serving with 4 shrimp and sprinkle with chopped parsley. ALFREDO SAUCE: Place butter, cream and garlic in a 4-quart saucepan. Bring to a boil, turn to a simmer and reduce by 20 percent. Add cheese and whisk well until smooth. Add salt and pepper. Use sauce in above recipe. Can be made ahead and refrigerate

NEW ORLEANS STYLE SHRIMP ALFREDO

Steps:

• Finely chop green onion and parsley before starting.
• Melt stick of margarine in a large, deep skillet.
• Once margarine is melted, add finely chopped green onion.
• Sautee' for approximately one minute on medium heat, stirring constantly so not to burn.
• Add parsley and basil and continue stirring for a few more seconds.
• Increase heat to medium-high, and add shrimp.
• Once shrimp is cooked thoroughly, remove from skillet and place in strainer.
• You should start boiling your pasta at this time.
• Return to skillet and add half and half.
• Stir constantly for approximately one minute.
• Add both jars of alfredo sauce and mix well.
• Once well mixed, add garlic and onion powder, as well as cayenne pepper.
• Mix well, and stir constantly.
• Add slices of cheese to mix.
• Stir until melted.
• I recomend you taste the mix and add more powder and/or pepper depending on your taste.
• Pour alfredo mix, noodles, and shrimp into casserole dish, mix, and serve!

SPICY NEW ORLEANS-STYLE SHRIMP

Steps:

• Combine the seasoning ingredients and marinate the shrimp for 15-30 minutes
• Over medium high heat, melt butter and add olive oil
• Saute garlic until fragrant then pan sear the shrimp on both sides in batches until browned, about 1 minute per side. Add leftover marinade to the first batch
• Using tongs, rub the shrimp into the bubbly sauce on the bottom of the pan
• Dish and serve hot drizzled with lemon juice