Spice N' Herbs Seasoning 
Tony Chachere’s Chicken Sub
This isn’t your average chicken sandwich! @FirehouseGrub brings the flavor with marinated chicken, melty cheese, caramelized…
Get RecipeGet ready to dig into big Cajun flavor! This Creamy Garlic Shrimp Linguine by @NachoCookin is loaded with juicy shrimp, tender pasta and a rich garlic cream sauce. Add Tony Chachere’s to get the perfect bite that’s creamy, savory and full of flavor.
Ingredients
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1 pound linguine
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1 1/2 pounds Argentine red shrimp (or your favorite shrimp), peeled and deveined
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2 teaspoons Tony Chachere’s Spice N’ Herbs Creole Seasoning, plus more to taste
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2 tablespoons beef tallow
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2 tablespoons butter, divided
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5-6 cloves garlic, thinly sliced
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1/2 cup dry white cooking wine
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1 1/2 cups heavy cream
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1 cup freshly grated Parmesan cheese
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1/2 cup reserved pasta water
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zest and juice of 1 lemon
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fresh parsley, chopped
- Clear
Directions
- Bring a large pot of generously salted water to a boil.
- Pat the shrimp dry and season both sides with Tony Chachere’s Spice N’ Herbs Creole Seasoning.
- In a large, deep skillet over medium-high heat, melt the beef tallow with 1 tablespoon of butter. Add the shrimp in a single layer and cook for about 1–2 minutes per side, just until cooked through.
- Remove the shrimp and set aside.
- Reduce the heat to medium. Add the sliced garlic and cook for 2–3 minutes, stirring frequently, until fragrant but not browned.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine has reduced and the alcohol has cooked off, about 3–5 minutes.
- Stir in the heavy cream and the remaining tablespoon of butter. Once warmed through, whisk in the Parmesan until smooth and creamy.
- Cook the linguine according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water.
- Taste the sauce and adjust the seasoning. If needed, add a little more Spice N’ Herbs Seasoning.
- Add the cooked linguine directly to the sauce along with the shrimp. Toss everything together, adding a splash of reserved pasta water as needed until the sauce perfectly coats the pasta.
- Finish with a squeeze of lemon juice and chopped parsley. Serve immediately with extra Parmesan on top.
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