Chesapeake Bay Cajun Shrimp Alfredo
Serving Size: 4-6
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes
Ingredients:
1 lb. Pappardelle’s Chesapeake Bay Sea Shell
4 Tbsp. butter
1 lb. raw shrimp, peeled & deveined
1/2 tsp. salt, divided
1 tsp. black pepper, divided
1-1/2 Tbsp. minced garlic
1 cup white onion, chopped
1 cup red bell pepper, ribs & seeds removed, chopped
1 jalapeño pepper, deseeded & chopped
1/2 tsp. thyme
1/2 cup dry white wine
2 Tbsp. all-purpose flour
1 tsp. paprika
2 cups heavy cream
1 cup shredded Gouda cheese
2 oz. tomato, diced
Green onion, chopped, for garnish
Asiago cheese, for garnish
Instructions:
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside.
- Heat 1 Tbsp. of butter in a large skillet over medium-high heat. Season shrimp with half of the salt & pepper. Add to the skillet and cook until no longer translucent, about 2-3 minutes per side. Set aside.
- Melt remaining butter in skillet and add garlic, onion, bell pepper, jalapeño and thyme. Sauté until onions are soft, about 3-5 minutes.
- Lower heat to medium and add white wine to skillet. Reduce liquid by half, about 5 minutes.
- Lower heat to a simmer and whisk in all-purpose flour, remaining salt & pepper and paprika until thickened, about 5-7 minutes. Add heavy cream and Gouda, stirring until incorporated and cheese is melted.
- Add shrimp and pasta to the skillet, tossing until evenly coated.
- Pour the cajun shrimp pasta into serving dishes and garnish with tomatoes, green onions, and Asiago. Serve and enjoy!