30-Minute Seafood Marinade 
More Spice Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
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
-
For the Shrimp:
-
3 to 4 lbs large shrimp, peeled and deveined
-
1 bottle Tony Chachere’s Seafood Marinade
-
2 to 3 tablespoons Tony Chachere’s More Spice Seasoning
-
For the Alfredo Sauce:
-
2 tablespoons beef tallow (or butter or olive oil)
-
1 whole head of garlic, minced (about 10 to 12 cloves)
-
1 to 2 teaspoons red pepper flakes
-
4 cups heavy cream
-
2 to 3 cups freshly grated Parmesan cheese
-
Kosher salt, to taste
-
freshly ground black pepper, to taste
-
For the Pasta:
-
2 pounds fettuccine
-
For Garnish:
-
fresh parsley, finely chopped
-
Parmesan cheese
- Clear
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.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Grilled Cajun Lobster Rolls
Summer's still going with these Grilled Cajun Lobster Rolls by @MyDiaryOfUs. Grab your Tony’s, get the…
Get Recipe