Hey, Traeger Nation! Hopefully you've taken advantage of any one of the awesome deals we have had running on our Rubs and Spices lately and are now fully stocked and ready for whatever delicious new concoction we throw at you. (If you haven't, you can buy some here) This yummy recipe was inspired by Traeger's Cajun Shake. After shaking some on a few pounds of shrimp as an appetizer one night, we were hooked and knew these little beauties had to make the jump from snack time to meal time. The shrimp are crazy flavorful, and just a touch spicy, layered on top of pasta, creamy alfredo sauce, and freshly grilled tomatoes, we think this dish should be the State meal of Louisiana (think they'd go for it??)
Cajun Shrimp Alfredo
Prep Time: 5 minutes
Cook Time: 20 minutes
Pellet Recommendation: Alder, Mesquite, Oak
For the Shrimp
2 pounds jumbo or extra-jumbo shrimp (about 36), peeled and deveined, tail-on
1/4 cup extra-virgin olive oil
2 tablespoons feshly squeezed lemon juice
2 cloves minced garlic
2 tablespoons Traeger Cajun Shake
8-10 bamboo skewers, previously soaked in water for at least 2 hours or overnight
For the Alfredo
1 8 oz bar softened cream cheese
1/2 cup salted butter
1 cup heavy cream
1 cup grated parmesan cheese
1 tablespoon Traeger Cajun Shake
1 large tomato, thickly sliced
Salt and pepper
1 package uncooked pasta (any variety)
Place the shrimp, olive oil, lemon juice, garlic, and cajun shake in a large zip-top bag. Shake gently to evenly coat the shrimp.
Bring a large pot of salted water to a rolling boil. Cook pasta in water according to package directions. Drain and set aside.
Start the Traeger grill on smoke with the lid open for 4-5 minutes. Close the lid, turn the temperature to high and allow the grill to preheat.
While the grill is preheating, begin the alfredo sauce. In a medium saucepan, combine the cream cheese, butter and heavy cream. Cook over medium-low heat, stirring frequently. When the mixture is smooth stir in the parmesan cheese and cajun shake. Be cautious to keep the heat on low to prevent the sauce from boiling. Remove from heat and set aside.
Remove the shrimp from the marinade and thread onto the bamboo skewers.
Drizzle the tomato slices with olive oil, and season lightly with salt and pepper.
Place the shrimp and tomato slices on the grill for about 2-4 minutes per side (or until the shrimp is pink and opaque and tomatoes have started to char).
Remove the tomato skins, and roughly chop.
Combine the cooked pasta and sauce. Sprinkle with a small amount of additional Cajun Shake. Spoon the tomatoes gently on top of the sauce. Stir the shrimp into the pasta or serve each guest their own skewers. Either way, enjoy!