DAVE & BUSTER'S CAJUN SHRIMP ALFREDO

Source: daveandbusters.com - Executive Chef Oona Settembre

Serves 2 generously.

10 ounces large shrimp, peeled and de-veined
2 to 3 tablespoons plus Paul Prudhommes Blackened Poultry Magic
3 tablespoons olive oil or clarified butter
1 1/2 cups mushrooms, chopped
2 teaspoons fresh minced garlic
3/4 cup diced tomatoes
1 cup heavy cream
1 cup good fresh grated Romano, Asiago or Parmesan cheese
(not the stuff in the shaker jar that doesn’t need to be
refrigerated)
1 egg yolk
1/2 cup green onions, chopped
8 ounces linguine or fettuccine (buy the Italian-made stuff)

Get a pan of boiling salted water ready for your pasta. When you’ve
got all your ingredients ready, you'll cook your pasta and make your
sauce while your pasta is cooking. Get all your sauce ingredients
ready and laid out on a plate ready to cook.

Toss the shrimp in 1 tablespoon Blackened Poultry Magic seasoning.

Heat a skillet and add the olive oil, then add the shrimp that’s been
tossed in the seasoning and sauté it for about 1 minute until the
shrimp colors - you need to turn it a couple of times.

Add the mushrooms and cook with the shrimp for another couple minutes.

Add the garlic and stir it around, add the tomatoes, then toss and
cook a few seconds.

Add the cream and 1 to 2 tablespoons of the Blackened Poultry Magic
seasoning (depending on your taste) and bring it all to a simmer. Add
the cheese, egg yolk and green onions if you like them, and toss the
lot together over a medium heat until the sauce thickens. Don’t use
too high a heat or the egg will curdle and look scrambled.

Put the cooked drained pasta in the serving bowl and pour your sauce
over it. Garnish with some more cheese, more diced tomatoes and a few
more green onions.

Serve with focaccia bread or garlic bread and extra cheese if you
like.