| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 45 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 45 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 6 tablespoons Essence, plus more for garnish, recipe follows
- 2 tablespoon extra-virgin olive oil
- 10 ounces andouille sausage, chopped
- 1/2 medium onion, minced
- 1 1/2 teaspoons crushed red pepper flakes
- 5 cloves garlic, minced
- 3 shakes Worcestershire sauce
- 1 pound linguine
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon hot chili powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, sliced
- 1 1/2 cups grated Parmigiano-Reggiano
- Chopped fresh flat-leaf parsley, for garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1190 |
| Total Fat | 76 g |
| Saturated Fat | 41 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 56 g |
| Cholesterol | 389 mg |
| Sodium | 1145 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1190 |
| Total Fat | 76 g |
| Saturated Fat | 41 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 56 g |
| Cholesterol | 389 mg |
| Sodium | 1145 mg |
Reviews
Made according to recipe (other than cutting in half for two people) – perfection! Absolutely delicious.
Wonderful. Easy when all ingredients are prepped ahead. I cooked the shrimp before the rest of the recipe just to simplify the process. My husband and I loved the spice. I’m a big salt person. I love salt but I would cut back the salt in every step where it’s added. It’s a bit much. If it’s not enough then add when you eat. I also had a wedge of lemon to squirt on my meal. The acid against the richness of the sauce makes a great balance. It’s a keeper!
Quite easy and delicious. I only had a turkey monterey jack sausage on hand so used that instead of andouille. The heat is there for sure but loads of flavor. One change I would make next time is to cut the salt, probably in half. With the saltiness of the sausage, pasta, & parmigiana, it was a bit too much for me. To cut the saltiness I added some lemon juice to taste. Also, I used pasta water to loosen the sauce which likely contributed to the saltiness. The sauce was very velvety & rich. Plenty for leftovers!! I fed 3 of us and probably have at least 6 more servings. I’ll definitely make again!
We really enjoyed this meal! I tripled the onion and held off a little on the salt (1 tbsp for essence mix) and we thought it came out great! The spiciness was just right for us and the Alfredo came together well. I think some chopped peppers would be a nice addition next time too. We’ll definitely be making this again!
Delicious! Decided to cut back on the chili powder and cayenne and glad I did as it was still pushing the envelope on spiciness. Everyone loved it. Also used plant based Italian sausage which was a bit cooler than the andouille sausage.
Very good I used bow tie pasta instead but it’s still so good.
Mom said that I can come and see grandma today as soon haha I want her and she will come and see me again thank him so i has not happened and he is a great aunt I am a great aunt I will try again soon I hope that I get my flowers back from my flowers soon I hope to hear back see if grandma will get back on that weekend I hope you’re well thanks so so many good morning to talk about love and support and help them out soon I hope you’re well thanks again and see what you’re feeling right away from you and hope
way too spicy! the flavor was good but the spiciness was over bearing. Im thinking some of the tablespoons were meant to be teaspoons.
one of the best dishes ever!!
Loved the recipe but it was too spicy for my family’s taste so next time I will cut back on the red pepper flakes and chili powder