In a lot of my dishes there's usually one ingredient that can be omitted to make a fantastic vegetarian dish. In this case, leave out the shrimp (unless there is a Pescetarian present) for a completely veggie dish. This sauce came out awesome, and the veggies I used together are one of my favorite combos.
- 1 pound peeled, deveined shrimp with tails removed
- 2 tablespoons creole seasoning
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 8 oz sliced mushrooms
- 1 cup chopped broccoli
- 2 teaspoons garlic powder
- 1 cup cherry tomatoes halved
- 2 cups heavy cream
- 1 1/2 cups grated parm cheese
- 2 egg yolks
- 1 cup of onion diced
- additional 1 tablespoon creole seasoning
- 1 package of linguine
Set up all ingredients on the counter. Cut up veggies ahead of time, and have everything measured out, because this is a fast process.
Toss shrimp in 1 tablespoon creole seasoning and set aside.
Put on your water to boil pasta, salt the water. Cook pasta according to directions, while you are making the sauce.
Add olive oil and butter to a skillet over medium heat. Add the mushrooms and garlic powder cook for 2 minutes, add broccoli- cook for 2 minutes more. Add 1/2 the onions cook for an additional 2 minutes- Then add in the shrimp. Cook about 5 minutes or until the shrimp turn pink.
Add in cream, and the rest of the creole seasoning. Bring to a simmer then reduce heat to medium low. Add the cheese, egg yolks and tomatoes. Keep the heat low to keep the eggs from curdling.
When the sauce has thickened (about 5 minutes), add in the other 1/2 of the chopped onions and the cooked pasta. Toss the pasta in the sauce until evenly coated.
This is my new way of cooking Alfredo sauce, for sure! This was super easy and took less than 45 minutes to complete everything. Cheers!
Credits: cajun shrimp alfredo