Foodie Friday: Blackened Shrimp Alfredo

This Foodie Friday is the 2nd Anniversary and to celebrate, Michael Lee is having a fantastic door prize...one that I so desperately need (hint, hint ;)...a KitchenAid Mixer! So be sure to hop on over and say congratulations to Michael Lee and to share your recipes on Foodie Friday!

Ever since I had this dish at Oceana Grill during our trip this month to New Orleans, it gave me the inspiration to try to make it myself! After all…how hard can it be since I already know how to make fettuccine alfredo…the only thing that was stopping me was the shrimp…cause I’ve always been afraid to (over)cook them myself. So I decided to play it safe when I found colossal frozen shrimp at Trader Joe's...because then...all's you have to do is quickly saute the shrimp with the spices to heat them through! Keep it simple sweetie...that is always my motto!

Blackened Shrimp Alfredo

Gather Your Ingredients:

For the Blackened Shrimp:

1-2 teaspoons Roasted/Minced Garlic
1-2 teaspoons BAM seasoning; Emeril Lagasse's Recipe Here
1-2 tablespoons Olive Oil
½-1 pound Shrimp, de-veined

For the Pasta Alfredo: (it’s just a basic THIN white sauce w’cheese ;)

1 tablespoons Butter
1 ½ teaspoons Cornstarch
1 cup skim Milk (or almond/oat milk)
1 tablespoon sweet Sherry (optional)
1/2 cup grated Parmesan Cheese (plus some additional for garnishing ;)
1/2 teaspoon Paprika
1/4 teaspoon Salt
1/4 teaspoon Pepper
Cooked and drained Fettuccine Pasta (or Linguine)

Fill a large pasta pot or saucepan half full of water and salt, cover and bring to a boil on high for pasta.

In the meantime prepare the alfredo sauce by placing 1 tablespoon of butter in a small saucepan. Then combining 1 cup of milk; 1 tablespoon of good sherry wine; 1 ½ teaspoons of cornstarch; ½ teaspoon of paprika; and, ¼ teaspoon each, of the salt and pepper in a shaker container. If you are using fresh parmesan cheese then grate up 1/2 cup for the sauce and a little bit more for garnishing your plate.

Once your water comes to a boil, add your pasta and cook it according to the package directions for the amount that you are cooking. When your pasta is al-dent, then drain your pasta (reserving some liquid in case you need to thin out the cheese sauce ;) and set it aside.

Depending on if your shrimp are fresh or frozen, once they are clean and thawed pat them dry with paper towels. Then depending on how many you are actually cooking, place them in a plastic bag with 1-2 teaspoons (or more ;) of the BAM seasoning mix. I was only making a single serving today of the Blackened Shrimp because DH said that he didn't want any...he has an aversion to PASTA...OH MY!

Now you are ready to start cookin'...SO...preheat a sauté pan on high, 1–2 minutes, with 1 tablespoon of olive oil.

To make the alfredo sauce, melt the butter in the pan and stir in the combined milk mixture. Bring to a boil, stirring constantly. Once it starts to boil, add the parmesan cheese and stir again constantly until the mixture thickens (less than 2 minutes ;). Remove the sauce from the heat and set it aside. You all have seen me make a white/cheese sauce before...but if you need some visual aides you can always go here ;)

Next, toss the minced garlic in your pan and add the spicy shrimp and sauté for 2-3 minutes, flipping your shrimp over onto each side while sauteing. Caution...when the BAM spices hit the pan they will kick it up...so be careful not to have your face over the pan...because they will singe your senses.

If your shrimp is fresh and, depending on the size, then you will need to saute them longer, for 5-7 minutes. Once the shrimp are cooked, remove them from the heat and set them aside.

Plate up your pasta, add the blackened shrimp (and some additional shredded parmesan cheese ;) and add whatever vegetables with it that your family likes...we love steamed cauliflower and the alfredo sauce is perfect with it.

This dish was SO simple and the shrimp were sweet and flavorful without being overly spiced. The alfredo sauce was light and adding the sherry and the BAM spices "kicked it up a notch" as Emeril would say! BUT that's not the best part...DH actually ate one of my colossal shrimp and he said that I could make it for him as well next time...how cool is that!

RIGHT NOW though my kitchen looks like someone kicked it up a notch...