Fiery Cajun Shrimp Alfredo (Can Sub Chicken) Recipe

Name: Fiery Cajun Shrimp Alfredo (Can Sub Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs large shrimp, peeled and deveined (can sub chicken strips); 6 tablespoons Emeril's Original Essence, recipe follows; 2 tablespoons extra-virgin olive oil; 10 ounces andouille sausages, chopped; 1/2 medium onion, minced; 1 1/2 teaspoons crushed red pepper flakes (or less); 5 garlic cloves, minced; 3 shakes Worcestershire sauce; 1 lb linguine; 2 cups heavy cream; 1 cup whole milk; 1 tablespoon fresh ground black pepper; 1/2 teaspoon hot chili powder (can use mild); kosher salt; 1/2 cup unsalted butter, sliced; 1 1/2 cups freshly grated parmigiano-reggiano cheese (canned will seize the sauce); chopped fresh flat-leaf parsley, for garnish; Emeril Essence Seasoning (also referred to as Bayou Blast); 2 1/2 tablespoons paprika; 2 tablespoons salt (I use less); 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper (or less); 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

1 1/2 lbs large shrimp, peeled and deveined (can sub chicken strips)
6 tablespoons Emeril's Original Essence, recipe follows
2 tablespoons extra-virgin olive oil
10 ounces andouille sausages, chopped
1/2 medium onion, minced
1 1/2 teaspoons crushed red pepper flakes (or less)
5 garlic cloves, minced
3 shakes Worcestershire sauce
1 lb linguine
2 cups heavy cream
1 cup whole milk
1 tablespoon fresh ground black pepper
1/2 teaspoon hot chili powder (can use mild)
kosher salt
1/2 cup unsalted butter, sliced
1 1/2 cups freshly grated parmigiano-reggiano cheese (canned will seize the sauce)
chopped fresh flat-leaf parsley, for garnish
Emeril Essence Seasoning (also referred to as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt (I use less)
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper (or less)
1 tablespoon dried oregano
1 tablespoon dried thyme

1
For Emeril's Essence: Combine thoroughly all ingredients together. Makes 2/3 cup. Set aside. Six tablespoons needed for recipe, divided.
2
Place the shrimp and 3 tablespoons Essence (I used less) in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce. (To control some of the heat, use less than the 3 tablespoons specified. It can always be sprinkled on afterwards.).
3
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 (may want to use less) and garlic and cook 1 minute. Add Worcestershire sauce.
4
In the meantime, cook the pasta in boiling salted water according to package instructions.
5
To the skillet, add cream, milk, remaining 3 tablespoon Essence (or less), black pepper, chili powder and salt, if additional salt is needed. Stir to a consistent color. Add butter and stir until melted. Stir in Parmigiano cheese until melted. Lower heat to a simmer.
6
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.
7
Add the cooked and drained pasta to the first skillet with Alfredo. Stir to combine and blend flavors, about 1 minute. Place into a large pasta bowl and top with shrimp.
8
Sprinkle with parsley.

1362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 1/2 lbs large shrimp, peeled and deveined (can sub chicken strips), 6 tablespoons Emeril's Original Essence, recipe follows, 2 tablespoons extra-virgin olive oil, 10 ounces andouille sausages, chopped, and more.

Yes, Fiery Cajun Shrimp Alfredo (Can Sub Chicken) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fiery Cajun Shrimp Alfredo (Can Sub Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions