I love getting recipe requests! This one’s for you, Sharon! My Cajun Shrimp and Sausage Alfredo pasta! Spicy and creamy. Just how I like it! Check out the video. You don’t want to miss the bloopers at the end. WARNING!! It includes horrific “singing”!
Cookies!! I love you so much that I’m giving you another recipe today! You can thank your fellow Cookie, Marla. She requested a shrimp fettuccine recipe and I remembered that I owed my Facebook friends this one. This is the ultimate “Cooking for Bae” dinner lol I also included my shrimp brine instructions. Works amazingly for frozen shrimp! Try it out! Thank you so much for your support, Cookies! I adore you guys. Keep those requests coming!! Happy cooking!
Melt butter and sauté garlic in it for 1 min. Don't burn that dang garlic!
Whisk in flour and season the roux with kosher salt, cracked pepper, & onion powder. (Seasoning the roux helps lock in flavor better than waiting to season after adding in liquids.)
Then pour in 2 cups of milk. (Whisk while you pour cause that stuff will clump up on you and that ain't my business.)
Bring that to a simmer and after it thickens a little pour about a cup of it into a bowl
Mix the sauce with half a block of cream cheese until it's smooth.
Pour that back into the saucepan. (Don't be lazy and drop that cream cheese in the pot and try to stir it until it dissolves. The sauce won't be smooth and I'm sensitive about my recipes being ruined. Don't play me like that. Lol)
Stir in the grated Parmesan and shredded Romano cheeses.
Taste and adjust seasoning if need be. This makes enough for 1 lb of pasta.
Toss the shrimp in olive oil and season with Tony's, minced garlic, onion powder, smoked paprika, lemon juice, fresh basil, and parsley.
Heat a skillet and sear shrimp until the turn pink. (Please don't overcook your shrimp. As soon as they fully turn pink they're done.)
If you're using frozen shrimp that are not wild caught they tend to have a weird texture in comparison to fresh and wild caught frozen shrimp. So, brining them helps a lot and makes them extra juicy. To brine, thaw in cold water then mix equal parts of salt and sugar (1/4 cup of each per lb of shrimp) and add enough water to cover them. Let them soak for 30 mins then drain, pat them dry w/paper towels (important), and season as usual.
As for the pasta, do not rinse your pasta after cooking! The sauce sticks better that way.