Spicy Shrimp Alfredo

I love shrimp.  It’s one of the few types of seafood that I actually eat.  I grew up only having it battered and fried, but as I’ve matured so have my taste buds and I really enjoy shrimp in many ways.  I probably shouldn’t admit it, but one of my favorite shrimp dishes is the shrimp scampi at Red Lobster.  I don’t know how they pack so much yummy garlic flavor into that little dish.

A couple months ago, Eat Shrimp council asked me to participate in their 12 Days of Shrimp.  What a cool idea…12 bloggers sharing their favorite holiday memory and a favorite shrimp recipe.  I can’t wait to go grab all the great recipes that have been posted.  I hope you will too!  Stop by the Eat Shrimp Facebook page and check out #11 on the gingerbread house for my favorite holiday memory.

My family loves this spicy shrimp dish!  It is full of flavor and just enough spice to kick it up a little from just a boring shrimp alfredo dish.  If you are worried about the level of spiciness, go slow.  Start with half of the seasoning and add a little more until you reach your comfort level.  The kids wanted less seasoning, John thought it was perfect, and I wanted more.  Funny how families work!

Spicy Shrimp Alfredo

1 tsp garlic olive oil (or use 1 tsp olive oil and 1 clove minced garlic)
1 lb (26/30) shrimp (peeled and deveined)
1 ½ tsp paprika
1 ½ tsp garlic powder
¼ tsp black pepper
1 ½ tsp Italian seasoning
¼ tsp salt
1 tbl brown sugar

2 tbls butter
1/4 cup plus 1 tablespoon flour
3 garlic cloves, finely minced
½-1 tsp garlic powder
3 cups whole milk
1 cup shredded Italian blend cheese
1 cup freshly grated Parmesan
1 lb fettuccini noodles

In a 1 gallon plastic food bag, place shrimp, and olive oil.  Combine paprika, 1 ½ tsps garlic powder, pepper, Italian seasoning, salt, and brown sugar.  Add seasoning (reserve 1-2tsps for later) blend to shrimp bag.   Gently shake to make sure all the shrimp are coated.  Refrigerate for 1-2 hours.

In a large pot of boiling salted water, cook pasta according to directions.   Drain pasta and set aside (add a little oil to keep it from sticking if it’s ready before the shrimp).

Meanwhile, in a large, heavy pot, melt butter over medium heat. Add flour and garlic; cook, stirring for 1 minute. While stirring constantly, gradually add milk; bring to a simmer.  Keep stirring frequently as sauce thickens, about 1 minute more. Add ½-1 tsp garlic powder. Taste!  Adjust seasonings (salt, pepper, garlic).  Gradually stir in Italian blend cheese and 1 1/2 cups Parmesan.  Add reserved shrimp seasoning.

Preheat grill to medium-high heat.  Hold a folded paper towel with long thongs.  Dip in vegetable oil and coat grill several times (helps prevent sticking) or use a grill basket, sprayed with nonstick cooking spray.  Cook shrimp over direct heat for about 2-3 minutes per side.

Place noodles, sauce, and shrimp in a large serving bowl.  Gently toss to combine.

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