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Blackened Shrimp Pasta (City Cafe)
Posted on 2/6/23 at 11:29 am
Posted on 2/6/23 at 11:29 am
Wife's favorite takeout pasta dish is Blackened Shrimp Pasta from City Cafe. From what I can tell, it's blackened shrimp + bell pepper/onion + some sort of alfredo/cream sauce.
The cream sauce is what I need help with. City Cafe's is usually a deeper red than the usual alfredo + cajun seasoning. It does typically come over seasoned so she always requests light on the cajun/blacken seasoning. Even then it is has nice red cream sauce.
I see MeridianDog's Shrimp Freddy LINK which looks close, and Hot Mama Pasta (Sammy's Grill) from the FD Cookbook. However I don't think those would result in the same (red) cream sauce.
Any advice from the experts on how to recreate this dish/cream sauce?
yelp photos for reference:
(chicken)
The cream sauce is what I need help with. City Cafe's is usually a deeper red than the usual alfredo + cajun seasoning. It does typically come over seasoned so she always requests light on the cajun/blacken seasoning. Even then it is has nice red cream sauce.
I see MeridianDog's Shrimp Freddy LINK which looks close, and Hot Mama Pasta (Sammy's Grill) from the FD Cookbook. However I don't think those would result in the same (red) cream sauce.
Any advice from the experts on how to recreate this dish/cream sauce?
yelp photos for reference:
(chicken)
5
Posted on 2/6/23 at 11:38 am to AutoYes_Clown
My guess would be tomato paste or tomato sauce in a much smaller ratio than the cream, but I've never had the dish so that's just a guess.
It looks great.
It looks great.
Posted on 2/6/23 at 12:01 pm to LouisianaLady
quote:
My guess would be tomato paste or tomato sauce in a much smaller ratio than the cream, but I've never had the dish so that's just a guess
That was my guess as well. Add small amounts of tomato paste until the color is right. Although blackened seasoning usually has a lot of paprika in it, maybe use a little more?
Posted on 2/6/23 at 12:38 pm to AutoYes_Clown
Sauté thin sliced bell peppers a couple minutes in olive oil, add shallots for a couple minutes, then minced garlic for a minute. Add tomato paste and toast for a moment.
Deglaze with vodka or chicken stock, reduce until nearly dry, open a can of peeled tomato. Just use a couple, and smash for the juice. Let it simmer a minute. Add heavy cream (don’t try to skimp with half and half) to your liking and let it come back to heat and reduce.
That will get you most of the way.
Deglaze with vodka or chicken stock, reduce until nearly dry, open a can of peeled tomato. Just use a couple, and smash for the juice. Let it simmer a minute. Add heavy cream (don’t try to skimp with half and half) to your liking and let it come back to heat and reduce.
That will get you most of the way.
Posted on 2/6/23 at 1:12 pm to heatom2
quote:
Add small amounts of tomato paste until the color is right.
My thought as well. This is a good product for doing that sort of thing.
Posted on 2/6/23 at 5:09 pm to AutoYes_Clown
Here I am trying to lose 25 lbs and I open this! That is my favorite pleasure good
Posted on 2/6/23 at 7:35 pm to Royalfisher
Thanks for the suggestions everyone. Im going to play round with tomato paste and see how it turns out.
Corner of Oneal and George Oneal in Baton Rouge. I find it to be a cozier, quiter alternate to Chimes East. Smaller menu but what they offer, is stellar.
https://citycafebr.net/
quote:
Where is City Cafe?
Corner of Oneal and George Oneal in Baton Rouge. I find it to be a cozier, quiter alternate to Chimes East. Smaller menu but what they offer, is stellar.
https://citycafebr.net/
Posted on 2/6/23 at 8:42 pm to AutoYes_Clown
Looks delicious but food like that turns GruntbyAssociation into a disgusting fat body.
Posted on 2/6/23 at 9:22 pm to AutoYes_Clown
Sshhh, it's a hidden gem. Don't spread it too much
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