Chef Jackie Page, TABLE contributor, friend, and chef-owner of Jackie Kennedy Catering creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts.
COLOSSAL BLACKENED SHRIMP WITH ALFREDO SAUCE RECIPE
6 colossal shrimp peeled, deveined, tail on
1 tbsp blackened seasoning
2 tbsp olive oil
8 oz pasta of choice
1/2 cup milk
2 tbsp butter
1/2 cup Parmesan cheese
Fresh basil for garnish
Season shrimp with blackened seasoning and sauté in a pan until done. Do not overcook: they will probably take around 5 minutes total to cook.
Boil pasta until al dente and drain. Place in a sauté pan.
Add milk and butter and bring to a slight simmer. Add Parmesan cheese and stir until incorporated. Toss pasta with the sauce.
RECIPE BY JACKIE PAGE / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
Try some of TABLE’s other recipes:
Don’t miss a single delicious thing:
Subscribe to TABLE Magazine here!