Fiery Hot Shrimp Alfredo

By Booper-2

Ingredients

• Creole Seasoning Mix:
• 1 pound shrimp, deveined, tails off
• Seasoning mix (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 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano, plus extra for serving
• 2 tablespoons Butter
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Garlic powder
• 1 teaspoon black pepper
• 1 and 1/2 teaspoon onion powder
• 1 and 1/2 teaspoon cayenne or 1 teaspoon Peperoncino
• 1 and 1/2 teaspoon oregano
• 1 and 1/2 teaspoon thyme

Details

Adapted from keyingredient.com

Preparation

Step 1

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:*

Mix well in a small bowl. Use half to marinade the shrimp and the rest gets added to the sauce.