This is a fiery hot recipe for Shrimp Alfredo that uses Emeril’s home made Creole Seasoning mix paired with a light Alfredo Sauce. The fiery spice mix pushes a simple, creamy Alfredo to its limit. My taste buds not only sat up, they took notice.
This is a light version of Alfredo that replaces most of the cream with whole milk (a lower fat milk would separate/curdle) but doesn’t skimp on any of the creaminess. Italian sausage would be excellent in it too.
Have you heard of that silly old rule that says you should never use cheese on seafood? I don’t like it! Who made that one up anyway? Which reminds me: don’t ever try to take the Parmesan shaker away from an Italian girl. Someone may get hurt. Seriously.