Cajun Alfredo Pasta

Loading up on carbs is one  thing that Kevin and I do best.  Butter and cheese makes the world go round, and a lot of it goes into this dish.


Chop 2 cloves of garlic.

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Today we added chorizo and shrimp to the alfredo, since it’s what we had on hand.  You can use anything you want.  Chicken, smoked sausage, crab, etc.  It’s all up to you.  I sliced 2 chorizo links.

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The Sauce

Start up a hot pot to medium-high heat and fully melt 6 tablespoons of butter.  Throw in your garlic.

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Add in 2 cups of heavy cream and quickly whisk together.

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Throw in some of Emeril’s Essence and whisk.  This contains lots of amazing cajun flavors.

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For a little extra kick, add in some cayenne and whisk again.

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Lower the sauce to a low-medium heat until every thing else is done, whisking it consistently.

The Pasta

Today I used mostaccioli, similar to penne.  Feel free to use whatever pasta you want.

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Add 1/2 pound of pasta to some generously salted and olive oiled boiling water.

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Cook until al dente (just done).

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The Meats

Since we put chorizo in our dish. Once you sear it, it is very important to soak away all the excess grease with paper towels, once or twice.  There is a high fat content in chorizo, and you don’t want your pasta swimming around in that.

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Kevin seasoned the shrimp with more of Emeril’s Essence.

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Sear and flip until they are no longer translucent.

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Set aside until you’re ready to mix it in as one with the pasta and sauce.

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The Final Product

Strain your pasta and put it back into the pot on low heat.  Add in the 2 cups of grated parmesan reggiano and mix it together.

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Add in your perfectly cooked sausage and shrimp.

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Stir together well.  That way it’s possible that every spoonful you scoop will contain a good amount of sausage and shrimp.

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Quick Artichoke Hearts

Kevin whipped up the artichokes and they were seasoned to perfection.  Find you a jar or can of artichoke hearts.

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Kevin cooked them with salt, pepper, lemon and paprika.  He seared them at a high heat so they could form a nice roasted char on the edges.

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Plate it up and eat it!

This came out so good, so creamy and filled with a mouth-watering components.  Kevin did his thing on the artichoke hearts.  I know I can always count on him.

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