Total Time
Prep 30 mins
Cook 30 mins

Got this recipe from a great Chef from New Orleans who ended up here after being displaced by Hurricane Katrina. Make sure you use a good bourbon or the dish won't be nearly as awe-inspiring!! Footnote (1/10/07): I've reduced the half and half and chicken broth in hopes that everyone's sauce will thicken up. I've never had a problem with it because I simmer mine

Ingredients Nutrition


  1. Peel and devein shrimp.
  2. Melt butter in skillet over medium-high heat; add shallots and garlic.
  3. Saute 3 minutes or until tender.
  4. Stir in chicken broth, stirring occasionally.
  5. Add next 3 ingredients.
  6. Stir for 5 minutes or until slightly thickened.
  7. Add shrimp; cook 3 minutes or until shrimp turn pink.
  8. Remove from heat, and serve over fettuccine. Sprinkle with Parmesan sheese, if desired.


Most Helpful

I really loved the taste of the dish. With the heat from the ground red pepper and the zing and aroma from the bourbon. I wish the sauce would have thickened up more is the only down fall. Next time I will probably use heavy cream instead of half n half. Think I'm going to use the rest of the shrimp and sauce and place over some Texas toast instead of pasta.

Jessie S. December 18, 2013

This was really good but next time I will cut the cayenne down just a little - left my mouth burning (it was a good burn though!) Skipped the pasta and just served with garlic bread & veg. Sauce wasn't super thick, but that made it all the better to sop up with the bread. Thanks for the recipe!

flower7 October 10, 2007

My DH and DS absolutely loved this, I increased the butter and garlic, I love the addition of bourbon, thanks for sharing hon!...Kitten

Kittencal@recipezazz April 12, 2007

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