This is a fiery hot recipe for Shrimp Alfredo that uses Emeril’s homemade 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.
Fiery Shrimp Alfredo
(by Reeni)
1 pound shrimp*, deveined, tails off
Seasoning mix (recipe to follow, or use Emeril’s Essence Creole/Bayou Blast seasoning)
8 ounces angel hair(like Barilla)
2 cloves garlic, minced
1 tablespoon Olive oil
1 and ½ cups whole milk
½ cup heavy cream
1 cup freshly grated Parmigiano-Reggiano, plus extra for serving
2 tablespoons Butter
1 tablespoon fresh parsley, chopped
Marinate the shrimp in half of the seasoning mix or 2 tablespoons of Emeril’s Creole seasoning in the fridge for 45 minutes.
Cook pasta to al dente according to package directions. If pasta is done before sauce is ready toss drained pasta with a tablespoon of butter or olive oil to prevent sticking.
In the meantime, prepare sauce. Sauté the garlic in the olive oil on low heat in a deep sauté pan for two-three minutes. Add milk and heavy cream, turn heat up to medium and bring just to a simmer. Add shrimp and the rest of the seasoning mix, simmer until the shrimp curl up and turn pink. Sprinkle in cheese and add butter. Stir until butter melts, turn off heat.
Add cooked pasta to the sauce and toss, sauce will be thin but will thicken up as it cools. Sprinkle parsley over the top. Serve with extra Parmigiano
*Italian sausage would be delicious too. Slice up a few and sauté them until cooked in the saute pan your going to make the sauce in. Then proceed with the sauce-making instructions. You could leave them in the pan or remove to a plate. Add back in with the shrimp.
Creole Seasoning Mix
(adapted from Emeril)
1 tablespoon Paprika
1 teaspoon Salt
1 teaspoon Garlic powder
1 teaspoon black pepper
1 and ½ teaspoon onion powder
1 and ½ teaspoon cayenne or 1 teaspoon Peperoncino
1 and ½ teaspoon oregano
1 and ½ teaspoon thyme
Mix well in a small bowl. Use half to marinade the shrimp and the rest gets added to the sauce.
Good morning! I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share and have a wonderful weekend. Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/02/seafood-frenzy-friday-week-49.html