I thought it had a nice cajun kick....other might find it too spicy???)
I also added my notes to wear I tried to "lighten" the recipe a little.

Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
Ingredients
1 ½ pounds large shrimp, peeled and deveined
6 tablespoons Essence, plus more for garnish, recipe follows
2 tablespoon extra-virgin olive oil (I use 1tbsp EVOO, because I cooked shrimp in nonstick pan with cooking spray)
10 ounces andouille sausage, chopped (I omitted)
½ medium onion, minced ( I use 2 shallots minced)
1 ½ teaspoons crushed red pepper flakes
5 cloves garlic, minced
3 shakes Worcestershire sauce
1 pound linguine
2 cups heavy cream (I use 2 cups light cream)
1 cup whole milk
1 tablespoon freshly ground black pepper
½ teaspoon hot chili powder
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, sliced (I use1/4 C or ½ stick unsalted butter)
1 ½ cups grated Parmigiano-Reggiano (I used ½ C cheese)
Chopped fresh flat-leaf parsley, for garnish
I added broccoli florets at the end)

Directions
Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake.
Place the bag in the refrigerator while you prepare the sauce.

Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage.
Sauté sausage for 2 minutes, stirring often. Add onions and sauté for 2 minutes.
Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.

Meanwhile, cook the pasta in boiling salted water according to package instructions.

To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.

Heat the remaining olive oil in another large skillet over high heat and add the shrimp.
Sauté shrimp for 1 to 2 minutes per side or until they just start to turn pink.
Add the shrimp (and broccoli if desired) and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme Combine all ingredients thoroughly.
Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.