Recipe by Tmisen2980
This is my version of Dave and Buster's Cajun Shrimp Alfredo. This goes together rather quickly and is so good. I would certainly serve this to company by doubling the recipe. Also, if you like spicy but not to spicy you can leave out the last addition of the Creole seasoning, or you can add more if you really like spicy.
Top Review by Kristin A.
This is really good, and everyone in the family liked it. However I have a few comments, the second addition of the onion is not cooked, so unless you like raw onion it was kind of strong onion taste for me. I will probably cook all the onions at once with the first addition if I make this again. The creole seasoning was to everyone's liking though--not too hot and not too bland. I also didn't have cream, so I made a light white sauce instead and it was fine. I was cooking for the whole family, 4 grown men and me, so I made 1.5 x recipe and that turned out good--my only comment is that if the original was for 2 people, they must have been linebackers--because we had leftovers even after some of my guys had seconds!
- 1 lb shrimp, peeled and deveined, without tails
- 2 tablespoons tony's creole seasoning
- 1 1⁄2 tablespoons olive oil
- 1 1⁄2 tablespoons butter
- 8 ounces sliced mushrooms
- 2 teaspoons garlic powder
- 1 cup tomatoes, diced, I used fresh from the garden
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 egg yolk
- 1 cup onion, diced, divided
- 8 ounces linguine
- 1⁄2-1 tablespoon tony's creole seasoning
Directions See How It's Made
- Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.
- Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.
- Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.
- While pasta is cooking, heat a skillet with the olive oil and butter inside. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.
- When the shrimp has cooked add the cream and the other addition of Creole Seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.
- Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.
- When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss unil the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.