Jenns Spicy Shrimp Alfredo Recipes

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SPICY SHRIMP FETTUCCINE ALFREDO



Spicy Shrimp Fettuccine Alfredo image

I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. -Stephanie Beluk, Sharpsburg, Georgia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) fettuccine
5 garlic cloves, minced
1 red serrano pepper, chopped
3 tablespoons butter
1 tablespoon olive oil
2 pounds uncooked medium shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
1 jar (15 ounces) Alfredo sauce
3/4 cup chicken broth

Steps:

  • Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.

Nutrition Facts : Calories 427 calories, Fat 14g fat (7g saturated fat), Cholesterol 165mg cholesterol, Sodium 491mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.

SMOKIN' DAVE'S CAFE'S FIERY CAJUN SHRIMP ALFREDO



Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 25

1 1/2 pounds large shrimp, peeled and deveined
6 tablespoons Essence, plus more for garnish, recipe follows
2 tablespoon extra-virgin olive oil
10 ounces andouille sausage, chopped
1/2 medium onion, minced
1 1/2 teaspoons crushed red pepper flakes
5 cloves garlic, minced
3 shakes Worcestershire sauce
1 pound linguine
2 cups heavy cream
1 cup whole milk
1 tablespoon freshly ground black pepper
1/2 teaspoon hot chili powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, sliced
1 1/2 cups grated Parmigiano-Reggiano
Chopped fresh flat-leaf parsley, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
  • Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
  • Meanwhile, cook the pasta in boiling salted water according to package instructions.
  • To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
  • Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
  • Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

JENN'S SPICY SHRIMP ALFREDO



JENN'S SPICY SHRIMP ALFREDO image

Categories     Pasta     Shellfish     Sauté

Yield 4-6

Number Of Ingredients 17

1lb Shrimp (30-40 count, washed and deveined. You can leave the tails on or off.
1/2 c diced yellow onion
1 red bell pepper (diced)
1/2lb fresh diced mushrooms
2-4 T butter
6 T olive oil
2 cloves diced garlic
2 T ground red pepper (or to taste)
salt and pepper to taste
fresh dried parsley
fresh grated parmesan
Alfredo Sauce
2 cups Whipping Cream
1/2 cup Parmesan Cheese, freshly grated
1/2 cup Romano Cheese
4 Tbsp Butter
1 package angelhair pasta

Steps:

  • For alfredo, on low heat, heat butter; add cream and both cheeses; Do not boil. Just stir until creamy. For thinner sauce-add more cream. Thicker sauce add more cheese. Salt and pepper to taste. In heavy sauce pan heat butter and 2 tablespoons olive oil. Add diced onions, peppers, and garlic. Add salt, pepper and red pepper to taste. Saute on medium heat until they just start to get tender. Add shrimp and cook until pink. Cook Pasta as directed- add remaining olive oil once drained. Once the alfredo sauce is done, add it to the shrimp mixture, let simmer for about 2-5 minutes so the flavors can marry. Serve shrimp mixture over pasta. Add the freshly chopped parsley and parmesan when you serve.

SHRIMP ALFREDO



Shrimp Alfredo image

Instead of buying a jar of Alfredo sauce, make it from scratch with this simple recipe. The garlic aroma will call your family to the table.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked fettuccine
1/4 cup butter, cubed
1-1/2 cups heavy whipping cream
1 pound cooked medium shrimp, peeled and deveined
3/4 cup grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon pepper
1 teaspoon minced fresh parsley

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.

Nutrition Facts : Calories 794 calories, Fat 52g fat (31g saturated fat), Cholesterol 337mg cholesterol, Sodium 616mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

JENN'S AMAZING SPICY DIP



Jenn's Amazing Spicy Dip image

My best friend Jenn made this recipe for football party we were having at our house, and it was the hit of the night! You can make it as mild or spicy as you like. I have so many people asking me for this recipe, so I thought I'd share it on here. If you cannot find Italian sausage meat, you can buy the Italian sausage in the casing and squeeze it out. Enjoy with tortilla chips.

Provided by Jenn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 35m

Yield 8

Number Of Ingredients 4

1 pound bulk hot Italian pork sausage
1 (8 ounce) package cream cheese
1 (8 ounce) jar salsa
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Spread cream cheese in an even layer into the bottom of a 9-inch square baking dish. Layer salsa, sausage, and mozzarella over the cream cheese, respectively.
  • Bake in preheated oven until the mozzarella cheese is melted completely, about 20 minutes.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 3.5 g, Cholesterol 70.4 mg, Fat 22.1 g, Fiber 0.4 g, Protein 13.8 g, SaturatedFat 11.1 g, Sodium 699 mg, Sugar 1.1 g

AUSTIN'S SHRIMP ALFREDO



Austin's Shrimp Alfredo image

This is a warm, rich, and spicy pasta dish that will keep you coming back for more!

Provided by rachelc3

Categories     Main Dish Recipes     Pork     Ham

Time 46m

Yield 6

Number Of Ingredients 12

1 (16 ounce) package angel hair pasta
1 tablespoon olive oil, or to taste
1 green bell pepper, diced
1 small onion, diced
1 ½ pounds frozen medium shrimp, thawed
8 ounces cooked ham, diced
1 teaspoon spicy seasoned salt (such as Lawry's®)
½ teaspoon garlic salt
salt and ground black pepper to taste
1 quart heavy whipping cream
¼ cup milk
½ cup Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
  • Heat olive oil in a saucepan over medium heat. Add green bell pepper and onion; cook and stir until onions are translucent, about 5 minutes. Add shrimp; cook and stir until pink, 2 to 3 minutes. Stir in ham, seasoned salt, garlic salt, salt, and black pepper.
  • Pour cream and milk into the saucepan. Continue to cook, stirring often, until heated through, about 5 minutes. Stir in cheese. Let sauce cook until thickened, about 5 minutes. Add pasta and toss to coat.

Nutrition Facts : Calories 1035.8 calories, Carbohydrate 49.7 g, Cholesterol 417.5 mg, Fat 74 g, Fiber 3.2 g, Protein 44.4 g, SaturatedFat 41 g, Sodium 1532.9 mg, Sugar 3 g

SPICY SHRIMP AND SCALLOP ALFREDO



Spicy Shrimp and Scallop Alfredo image

This just came to me when trying to figure out what to do with 1 lb of large shrimp and about 10 large scallops! I used what I had in the fridge, and if I had some fresh mushrooms I would've added them also that is why they are optional in the ingredient list. The picture I took is actually from the day I created the dish

Provided by Shawn C

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb large shrimp, peeled and deveined
10 large sea scallops, drained well and 1/4 cut
3 sun-dried tomatoes, julieened
5 button fresh mushrooms, sliced (optional)
1 cup fresh broccoli, cut up in small pieces (steamed almost until tender)
1 cup heavy whipping cream
1/3 cup grated parmesan cheese
2 large garlic cloves, crushed
1/2 cup chopped onion
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
4 tablespoons salted butter
1 tablespoon olive oil
4 ounces cooked linguine (broken in half before cooking according to package directions)
dried parsley (to garnish)

Steps:

  • sprinkle shrimp and scallops on one side with garlic powder.
  • place 1 T olive oil and 1 T butter in large non stick skillet and quickly saute shrimp over medium heat on both sides until shrimp turns pink. remove and set aside in a bowl.
  • add scallop 1/4s and saute untill opague and has a little brownish sear on a few of the sides remove to the shrimp in bowl.
  • in hot pan add remaining butter (leave any cooked bits and juices from shrimp and scallops) saute onion, and mushrooms in butter until tender.
  • add sundried tomatoes and let cook about 2 minutes.
  • pour in cream and let cook 2 minutes, add garlic let cook 2 minutes.
  • add crushed red pepper, cayenne, and salt stir well.
  • add parmesan cheese and reduce heat to medium low.
  • add shrimp and scallops (and any juice that collected in he bowl) stir well to coat everything.
  • add brocolli and pasta toss well, raise heat to medium or medium high just to throughly heat everything through.
  • serve with a little sprinkle of parsley.
  • enjoy.

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