Cajun Shrimp Alfredo
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 512.8
- Total Fat: 20.1 g
- Cholesterol: 46.9 mg
- Sodium: 1,013.3 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 4.1 g
- Protein: 22.9 g
View full nutritional breakdown of Cajun Shrimp Alfredo calories by ingredient
Introduction
Shrimp Alfredo made with Guy Fieri's blackening seasoning from the Food Network. Shrimp Alfredo made with Guy Fieri's blackening seasoning from the Food Network.Number of Servings: 3
Ingredients
-
2 tbsp salted butter
2 tbsp flour
1 pint (2 cups) whole milk
30 medium shrimp
0.5 cup grated parmesan cheese
6 oz. angel hair pasta
salt/pepper to taste
Tips
I like to add the shrimp to the sauce once I add the pasta to the boiling water. By the time the pasta is cooked, the shrimp should be done, too.
Directions
Shrimp Prep:
Cut the shrimp in half lengthwise and sprinkle half of the cajun seasoning on them. Mix and set aside.
Pasta Instructions:
Fill a pot half to 3/4 high with water and begin heating. Once the water comes to a boil, add the pasta and cook until desired doneness.
Sauce Instructions:
Make a roux by melting the butter over medium low heat and add the flour, whisking constantly. Once the roux turns golden brown. Add the pint of milk and continue whisking. Turn the heat up to medium and whisk in the parmesan cheese and the rest of the cajun seasoning. Let the sauce come up to a simmer and keep whisking until the sauce thickens enough to coat the back of a spoon. Taste and add salt if necessary. Add the shrimp to the simmering sauce and stir occasionally until the shrimp are pink throughout.
Once everything is cooked, serve the pasta in a bowl and top with the shrimp and sauce. Makes 3 servings with 10 whole shrimp each.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user LCGROFF2.
Cut the shrimp in half lengthwise and sprinkle half of the cajun seasoning on them. Mix and set aside.
Pasta Instructions:
Fill a pot half to 3/4 high with water and begin heating. Once the water comes to a boil, add the pasta and cook until desired doneness.
Sauce Instructions:
Make a roux by melting the butter over medium low heat and add the flour, whisking constantly. Once the roux turns golden brown. Add the pint of milk and continue whisking. Turn the heat up to medium and whisk in the parmesan cheese and the rest of the cajun seasoning. Let the sauce come up to a simmer and keep whisking until the sauce thickens enough to coat the back of a spoon. Taste and add salt if necessary. Add the shrimp to the simmering sauce and stir occasionally until the shrimp are pink throughout.
Once everything is cooked, serve the pasta in a bowl and top with the shrimp and sauce. Makes 3 servings with 10 whole shrimp each.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user LCGROFF2.