bourbonshire blackened marinated shrimp fettuccine alfredo

Recipe

Shrimp

Mix the homemade Cajun seasoning and Bourbonshire together in a bowl and toss shrimp and coat shrimp to marinade for 5 hours or even better overnight. In a cast iron skillet on medium-high heat, add enough olive oil to coat the pan about two tablespoons. Cook the shrimp in a single layer for 2 to 4 minutes per side or until the shrimp is cooked. Place the cooked shrimp aside on a plate. Repeat until all shrimp is cooked.

Fettuccine Alfredo

Bring a large pot of water to a boil on high heat. Cook the pasta per the package instructions. Drain the pasta.

While the pasta is cooking, make the alfredo sauce. Sauté crushed garlic in olive oil on medium heat for about a minute. Add the heavy cream and continue stirring as the sauce thickens about 6 minutes. Whisk in the shredded parmesan cheese until it's melted. Take the sauce off the heat. Mix the pasta and Alfredo sauce. Serve with Cajun blackened shrimp. Garnish with chopped fresh parsley.

Ingredients

Shrimp 

• 2 lbs raw shrimp uncooked peeled, deveined
• 1/2 cup Bourbonshire
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 2 teaspoon smoked paprika
• 2 teaspoon ground cumin
• 2 teaspoon garlic powder
• 1½ teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Pasta

• 16 ounces fettucine pasta
• 2 tablespoon olive oil
• 2 cups heavy cream
• 1½ cups shredded parmesan
• 2 garlic cloves mashed, crushed, or finely minced
• ¼ teaspoon salt
• fresh chopped parsley