Jenns Spicy Shrimp Alfredo Recipes

SPICY SHRIMP FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.

PEPPERED SHRIMP 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.
• Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
• Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

SMOKIN' DAVE'S CAFE'S FIERY CAJUN SHRIMP ALFREDO

Steps:

• Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
• 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 and garlic and cook 1 minute. Add Worcestershire sauce.
• Meanwhile, cook the pasta in boiling salted water according to package instructions.
• To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
• 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. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
• Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

JENN'S SPICY SHRIMP ALFREDO

Steps:

• For alfredo, on low heat, heat butter; add cream and both cheeses; Do not boil. Just stir until creamy. For thinner sauce-add more cream. Thicker sauce add more cheese. Salt and pepper to taste. In heavy sauce pan heat butter and 2 tablespoons olive oil. Add diced onions, peppers, and garlic. Add salt, pepper and red pepper to taste. Saute on medium heat until they just start to get tender. Add shrimp and cook until pink. Cook Pasta as directed- add remaining olive oil once drained. Once the alfredo sauce is done, add it to the shrimp mixture, let simmer for about 2-5 minutes so the flavors can marry. Serve shrimp mixture over pasta. Add the freshly chopped parsley and parmesan when you serve.

SPICY SHRIMP AND SPINACH FETTUCINI ALFREDO

Steps:

• Heat the water for the pasta.
• Rinse, peel, and devein your shrimp.
• Sprinkle the shrimp with Cajun seasoning and set aside.
• In a small bowl stir together the flour and grated parmesan.
• Add your pasta to the boiling water.
• Heat 4TBSP of butter in one skillet over medium heat, add four cloves of minced garlic and sautee for a minute.
• Add drained spinach and stir often until heated through.
• While the spinach is heating, melt 2TBSP butter in a second skillet over medium to medium high heat. Watch this pan carefully you do not want to burn the butter.
• Stir 1 1/2 cups half and half into the spinach.
• Slowly sprinkle in the parmesan/flour combination stirring well.
• Reduce heat to low, season with pepper and stir occasionally.
• Add shrimp to the butter in the second skillet, reduce heat to medium and stir. The shrimp will cook quickly and it is important to remove them from the heat as soon as they are pink and the flesh is no longer translucent. If the shimp is overcooked it will become rubbery.
• Drain the pasta.
• To give your plates a professional look, scoop a serving of fettucini into the center of the plate and with tongs give the whole bunch a twist. This brings the noodles into a nice pile.
• Scoop a ladlefull of sauce over the noodles and arrange the shrimp on top.

SHRIMP ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.

SPICY SHRIMP AND SCALLOP ALFREDO

Steps:

• sprinkle shrimp and scallops on one side with garlic powder.
• place 1 T olive oil and 1 T butter in large non stick skillet and quickly saute shrimp over medium heat on both sides until shrimp turns pink. remove and set aside in a bowl.
• add scallop 1/4s and saute untill opague and has a little brownish sear on a few of the sides remove to the shrimp in bowl.
• in hot pan add remaining butter (leave any cooked bits and juices from shrimp and scallops) saute onion, and mushrooms in butter until tender.
• add sundried tomatoes and let cook about 2 minutes.
• pour in cream and let cook 2 minutes, add garlic let cook 2 minutes.
• add crushed red pepper, cayenne, and salt stir well.
• add parmesan cheese and reduce heat to medium low.
• add shrimp and scallops (and any juice that collected in he bowl) stir well to coat everything.
• add brocolli and pasta toss well, raise heat to medium or medium high just to throughly heat everything through.
• serve with a little sprinkle of parsley.
• enjoy.