Can you tell that I love Alfredo sauce and spicy food? This is yet another recipe for Alfredo, but with a kick. There's also sausage in this. The original recipe calls for Andouille sausage, but that's very hard to find where I live. So, I found a hot and smoky sausage, which is a perfect substitute for Andouille. If you can't find hot and smoky, then go for a simple Polska kielbasa. Enjoy!
-1 1/2 lbs raw shrimp, peeled, deveined, with tails removed
-2 Tbs Creole seasoning
-2 Tbs extra virgin olive oil
-10 oz Andouille sausage OR hot and smoky sausage, chopped
-1/2 medium onion, finely diced
-1 1/2 tsp red pepper flakes
-5 cloves garlic, minced
-3 shakes Worcestershire sauce
-1 lb linguine pasta
-2 cups heavy cream
-1 cup whole or 2% milk
-1 Tbs ground pepper
-1/2 tsp chili powder
-1/2 cup (1 stick) unsalted butter, sliced
-1 1/2 cups grated Parmigiano-Reggiano cheese
-fresh parsley, chopped, for garnish
Place shrimp and Creole seasoning in a large resealable plastic bag. Shake well to coat and set in the fridge.
Cook the pasta for 10 minutes in boiling water. Drain.
While the pasta is cooking, heat 1 Tbs of the oil in a large and deep skillet. Add the sausage and cook for about 2 minutes, stirring often. Add the onions and cook for 2 more minutes. Add the pepper flakes and garlic. Cook for 1 minute. Add the Worcestershire sauce.
Add the cream, milk, pepper and chili powder. Stir well. Add the cut butter and stir until melted. Stir in the cheese until melted. Lower the heat to a simmer.
Heat remaining olive oil in another large skillet. Add the shrimp and cook for a couple of minutes per side or until they just start to turn pink.
Add the cooked shrimp and drained pasta to the sauce. Mix well.
Serve onto plates and garnish with parsley. Enjoy!
Adapted from a recipe courtesy of Emeril Lagasse.