I didn't photograph this and really should've, but it was good! In fact we ate all of it! I have had a hankering for this dish and to make is saucier since I posted it. With the impending effects of the oil spill we had best eat shrimp and support our shrimpers NOW! Fortunately the locals haven't gouged the price yet. Very large shrimp, head on, were $5.99 lb and I bought 2 pounds plus 2 pieces of Vanilla Roman Candy but that's another story!
This served 3 of us, 2 adults and a pasta loving 8 year old! First do the prep because this dish goes together quickly. Peel and devein 2 lb Large Shrimp and place on a paper towel lined plate to soak up excess water. Get an 8 quart pot of water boiling. Have ready 12 oz Angel Hair Pasta.
In the meantime, thinly Slice 1 Shallot and place in a bowl. Slice Crosswise 1 Scallion Dark Green to Light Green for garnish and place in a bowl. Measure out 3/4 Cup Chicken Broth, Measure out 3/4 Cup Heavy Cream.
Add 1 Tbl Salt to pasta water and add pasta. Heat a large skillet empty over medium high heat. Add 3 Tbl UnSalted Butter and when melted, add Shallot. Sautee quickly, about 1 minute. Add Shrimp and sautee quickly while turing shrimp over, about 2 minutes. Sprinkle in 1 1/2 Tbl Flour and stir to coat. Add Broth and continue to stir and turn the shrimp. It will thicken quickly. Let it simmer for about 30 seconds and reduce the heat to medium low. Stir in Heavy Cream. Let sauce simmer for a minute and turn the shrimp over in the sauce. This will finish cooking the shrimp. Add 1 1/2 Tbl Barbarque Shrimp Seasoning and a little Salt to taste. Turn off heat. Stir in 3/4 Cup Parmesan Cheese. Drain Pasta. Add a few Tbl Olive Oil to the pasta. Serve pasta onto plates and top with Spicy Shrimp Alfredo Sauce. Garnish with Scallions and additional Parmesan Cheese. Wonderful with a salad and warm crusty bread!
BTW, I sell the BBQ Shrimp Seasoning. It's $4 if you are local and $5 if I have to ship it. Simply send me an email or place a comment on my blog so I can contact you and get your info!