Spicy Shrimp Alfredo – al Diabolo
Make this rich and spicy shrimp alfredo for a warming and flavorful dinner. A creamy alfredo pasta spiced with fiery cayenne pepper and topped with tender whole shrimp.
Sometimes, I don’t have many words to say about a dish… So let’s keep this short. This creamy Alfredo sauce is made “al diablo,” for the devil. But don’t let the name fool you. I made this saucy shrimp pasta with my husband in mind, so it has a burn to it, but it’s not overwhelming at all. So I would say it’s safe for kids, if your kids are like me at their age, ordering jalapeños on their subway sub.
Cooking Tips and Substitutions
You can choose to use the traditional linguine pasta for Alfredo sauce, but I enjoy using noodles that hold in more of that thick and creamy sauce in their pockets. I’ve used bow tie and macaroni noodles in the past with delicious results!
I’ve tried using almond milk in the past, to reduce the calories of heavy cream and milk, but I got a grainy texture. According to colleagues, the trick is to pour in almond milk slowly and stir constantly. I will try this recipe again with almond milk to see how it works out. If you try it with almond milk, let me know how it turned out in the comment section below!
Of course, you can use butter, but margarine is so much cheaper. Especially on this island, it can get very pricey to use the real stuff. I always substitute for Country Crocks Butter Spread
Anyways! Enjoy the recipe below!
Spicy Shrimp Alfredo with Penne Pasta
- 16 oz Penne Pasta ($1.09)
- 32 oz Raw Shrimp ($10.99)
- 2 teaspoon Garlic Powder ($0.04)
- 1 teaspoon Chili Powder ($0.04)
- 1/2 teaspoon Paprika ($0.01)
- 1/4 teaspoon Cayenne Pepper ($0.01)
- 1/2 teaspoon Kosher Salt ($0.01)
- 1/4 teaspoon Coarse Black Pepper ($0.01)
- 1 tablespoon All-Purpose Flour ($0.01)
- 2 tablespoon Margarine ($0.06)
- 2 Plum Tomatoes, diced ($0.56)
- 1 Cup Milk ($0.37)
- 1 Cup Heavy Cream ($0.92)
- 1 Cup Parmesan Cheese, grated ($1.06)
- Follow package directions and boil pasta to al dente, strain and set aside.
- Rinse and pat dry peeled and deveined shrimp.
- Mix: garlic powder, chili powder, paprika, cayenne pepper, kosher salt, coarse black pepper, and all-purpose flour. Season shrimp with this mixture.
- In a large pan over high heat, add the butter. Sear the shrimp for 1 minute on each side and remove from heat. The shrimp will continue to cook in the sauce so don’t cook all the way through.
- Add in the diced tomatoes and simmer on medium heat for 2-3 minutes.
- Add the milk and heavy cream and let it come back to a simmer.
- Add back in the shrimp and grated parmesan cheese, stirring until thickened, 1-2 minutes.
- Remove from heat and add stir in the pasta until combined.