ByersFarm wrote:Damnit boys
2 lbs. 16-20 count shrimp peeled
2 Tbsps olive oil
1 stick of butter
1 pint heavy whipping cream
2~3 cups grated parmesian cheese (depends on how thick you want it and how much you like cheese!!)
12 oz. vermicilli pasta
Mix up blackening seasoning...Blackening seasoning:
2 Tbsps. Paprika powder
1 Tbsp. Garlic powder
1 Tbsp. seasalt
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1 tsp. cracked black pepper
1 tsp. cayenne ( red) pepper
Place peeled shrimp in a bowl and pat dry with paper towels. Season liberally with the blackening seasoning, stir to coat all the shrimp. Place in refigerator until ready to hit the oil. Start water to boil for pasta. Add pasta when water boils.
Heat a 14" sautee pan to medium heat, melt butter, then pour in heavy cream. simmer the butter/cream to thicken 5-8 minutes, do not bring to a hard boil or cream will break and turn to butter. Reduce heat to medium low. (optional-add 1 clove minced garlic) Add parmesian cheese and stir in to melt. stir occassionally to keep from burning cheese. melt cheese ~5 minutes then remove from heat.
in a black iron skillet, heat olive oil to high heat until smoking. Add shrimp and flip/stir with tongs 3-5 minutes until shrimp turn pink and black crust shows. remove to plate or pan for plating. Serve pasta with alfredo sauce placing 6-9 shrimp on top.