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

INGREDIENTS

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 

INSTRUCTIONS

1. 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.

2. Boil pasta until al dente and drain. Place in a sauté pan.

3. 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:

Beef Wellington with Crosshatched Potatoes & Roasted Carrots

Braised Beef Short Ribs with Cheddar Cheese Grits

Salmon with Saffron Risotto & Asparagus

Ravioli with Sautéed Veggies & Scallops

Jumbo Lump Crab Cakes with Potatoes, Tomatoes & Peas

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