Today, I’ve partnered with No Yolks to create a recipe that uses the rich creaminess of Alfredo to balance the exciting heat of Berbere. It’s familiar but a little thrilling at the same time.
A few years ago, I became obsessed with this Ethiopian spice blend called Berbere that I found at the local farmer’s market. Fast forward to today, and I’ve fully incorporated it into my weekly cooking, even using it to add a little something fancy to classic comfort foods like Alfredo!
I’ll admit – at first I was intimidated and tried a ton of Ethiopian recipes that used the spice blend. If you’ve never tried Ethiopian food, for the most part it is very accessible to make it at home, and it is divinely delicious.
Once I became more familiar with the flavors of Berbere, I began incorporating it into my own recipes each week. One of my favorite things has become combining it with the comforting al dente bite of noodles and the freshness of seafood.
I really like the No Yolks for this recipe, particularly since the noodles sit in the Berbere Alfredo sauce while the shrimp cooks. The No Yolks don’t seem to get mushy like other noodles can during this process, with the added benefit that a bath in the sauce infuses the noodles with even more delicious flavor.
The spice on the Berbere shrimp is vaguely reminiscent of a Cajun tradition of cooking blackened seafood, so be aware that when you make this dish the shrimp will cook up to have a similar dark color.
Of course, you probably have a few questions. Although Berbere is becoming fairly ubiquitous, that doesn’t mean you’ve actually been noticing it.
What is Berbere?
Berbere is an Ethiopian spice blend that usually consists of chilis, cayenne, pepper, onion, ginger, fenugreek, cumin, coriander, cardamom, garlic, cinnamon, nutmeg, allspice, and cloves. Yes, you can make Berbere yourself, but rather than using every measuring spoon in the house and then some, I prefer to buy it. Just remember: It. Is. SPICY.
What type of adventurous ways have you found to make your favorite comfort foods a little more exciting like this Berbere Shrimp Alfredo? Tell me all about it in the comments!
Berbere Shrimp Alfredo
- 6 ounces No Yolks Extra Broad Noodles
- 3 Tablespoons Berbere Spice Blend
- 1/2 teaspoon dried Oregano
- 1/2 teaspoon dried Thyme
- 1/4 teaspoon salt
- 1 lb fresh large shrimp peeled and deveined
- 1/4 cup + 1 Tablespoon Salted Butter
- 3 cloves Garlic minced
- 1 cup Heavy Cream
- 3/4 cup grated Parmesan Cheese
- 4 ounces Baby Spinach
- 4 ounces Cherry Tomatoes halved
- 1/2 lemon optional, for garnish
- Bring a large pot of water to a boil.
- While waiting for the water to boil, combine the Berbere, Oregano, Thyme, and Salt. Sprinkle half of that spice mixture over the raw shrimp, and toss to coat the shrimp with it.
- Add the noodles to the boiling water and cook for 11 minutes. Once the noodles are cooked, drain and return them to the pot.
- Set a large saucepan over medium low heat, and add 1/4 cup of the butter. Once the butter has melted, add the garlic and stir for about 2 minutes, until the garlic becomes fragrant. Add the remaining Berbere spice mixture to the pan and stir to combine with the butter and garlic. Cook for 1 minute, stirring frequently.
- Add the cream to the butter/garlic/Berbere mixture in the pan, and stir to combine. Cook for 5 minutes over medium low heat, stirring occasionally. Add in the parmesan, stirring until it is combined into the sauce, then add the fresh spinach. Cook the spinach in the sauce until it is wilted - approximately 3 - 5 more minutes.
- Pour the sauce from the pan into the pot with the waiting cooked noodles and stir to thoroughly coat the noodles. Scrape as much of the sauce as possible out of the pan and into the noodle pot. Cover the pot to keep the noodles warm while you make the shrimp next.
- Carefully wipe out the pan ( it's hot! ) you just used to make the alfredo, set it over medium high heat, and melt the remaining 1 Tablespoon of butter in it. Once the butter is melted, add the Berbere spice mixture-coated shrimp to the pan. Cook for 2 minutes, then flip each shrimp and cook for 1 minute more (until cooked through). Warning: it might get a little spicy in your kitchen! I always make sure my fan is on for the shrimp part!
- Serve the Berbere Alfredo Noodles topped with the fresh, halved tomatoes, Berbere seasoned shrimp, and a squeeze of fresh lemon.
This is a sponsored conversation written by me on behalf of No Yolks. The opinions and text are all mine.