30-Minute Seafood Marinade 
More Spice Seasoning 
Tony Chachere’s Smoked Brisket
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Get RecipeThis Grilled Shrimp Alfredo by @NachoCookin is creamy, smoky, and full of Creole flavor. Juicy grilled shrimp is served over tender pasta tossed in a rich Alfredo sauce. It’s an easy pasta recipe perfect for a quick weeknight dinner.
Ingredients
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For the Shrimp:
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3 to 4 lbs large shrimp, peeled and deveined
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1 bottle Tony Chachere’s Seafood Marinade
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2 to 3 tablespoons Tony Chachere’s More Spice Seasoning
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For the Alfredo Sauce:
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2 tablespoons beef tallow (or butter or olive oil)
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1 whole head of garlic, minced (about 10 to 12 cloves)
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1 to 2 teaspoons red pepper flakes
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4 cups heavy cream
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2 to 3 cups freshly grated Parmesan cheese
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Kosher salt, to taste
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freshly ground black pepper, to taste
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For the Pasta:
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2 pounds fettuccine
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For Garnish:
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fresh parsley, finely chopped
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Parmesan cheese
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Directions
- Place the shrimp in a large bowl or zip-top bag and coat with Tony Chachere’s Seafood Marinade and refrigerate for 1 hour.
- Preheat a charcoal grill to medium-high heat.
- Remove the shrimp from the marinade and season with Tony Chachere’s More Spice Seasoning.
- Grill for 2–3 minutes per side, or until opaque and lightly charred. Remove from the grill and keep warm. (You can also cook the shrimp in a hot skillet for 2–3 minutes per side.)
- In a large saucepan or Dutch oven, heat the beef tallow over medium heat.
- Add the minced garlic and red pepper flakes. Cook for 2–3 minutes, stirring frequently, until fragrant and lightly golden.
- Pour in the heavy cream and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until slightly reduced.
- Gradually add the Parmesan cheese, stirring continuously until melted and smooth. Then season with salt and black pepper to taste.
- While the sauce simmers, bring a large stockpot of heavily salted water to a boil. Cook the fettuccine according to package directions until al dente, about 7–9 minutes. Before draining, reserve 2 cups of pasta water.
- Add the drained fettuccine directly to the Alfredo sauce and toss until evenly coated. Add the reserved pasta water a ladle at a time until the sauce reaches a silky, creamy consistency.
- Plate the pasta and top with the grilled shrimp. Finish with freshly chopped parsley and additional Parmesan, if desired.
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