Creole Alfredo Sauce Mix 
Original Creole Seasoning 
Grilled Seafood Boil Skewers with Garlic King Crab Butter
These grilled seafood skewers by @Grillnation bring all the flavor of a backyard boil—with garlic king…
Get RecipeCrunchy, creamy, indulgent and popping with Creole flavors, this Fried Shrimp Alfredo pasta by @love_jane_eats will soon be your go-to weeknight meal.
Ingredients
-
For the Alfredo:
-
1 Box Tony’s Creole Alfredo Sauce Mix
-
2 Cups Milk
-
2 Tablespoons Butter
-
For the Shrimp:
-
1 Pound Super Colossal Raw Shrimp (13-15 per Pound)
-
2 Teaspoons Tony’s Original Creole Seasoning
-
3/4 Cup Buttermilk
-
Canola or Vegetable Oil
-
For the Seasoned Flour:
-
1 Cup All-Purpose Flour
-
1 Teaspoon Tony’s Original Creole Seasoning
-
1 Teaspoon Sugar
-
3/4 Teaspoon Baking Powder
-
Additional Ingredients:
-
10-12 Ounces Pasta of Choice
-
Chives (Optional)
- Clear
Directions
- Peel, clean, and butterfly the shrimp. Also, make sure they are deveined. To butterfly the shrimp, take a knife and carefully split the shrimp open vertically in the middle of the tail where the opening is. Do not slice all the way through, just enough that the shrimp open more.
- Place shrimp in a freezer bag or container with lid. Season shrimp with Tony’s Original Seasoning.
- Pour buttermilk over shrimp and then set aside.
- To make the Alfredo sauce, follow the instructions on the back of the Tony’s Alfredo Sauce Mix box, minus the steps for adding in seafood or other meat.
- Make the seasoned flour by mixing the ingredients making sure they are evenly distributed.
- Get the shrimp out of the bag or container and shake off the excess buttermilk. Coat shrimp in the seasoned flour and then shake off the excess flour. Place the shrimp on a rack and allow the flour to sit on the shrimp for 15-30 minutes. Repeat with all the shrimp.
- Boil the pasta of your choice. Drain the pasta once it is al dente.
- In a frying pan, heat oil on medium heat.
- Fry the shrimp in batches, being careful not to overcrowd the pan. Fry for about 2-4 minutes or until done.
- Drain shrimp on a clean, dry cooling rack or paper towels. Sprinkle shrimp with Tony’s Original Seasoning as soon as they come out of the oil. Repeat until all shrimp are fried.
- Mix the Alfredo sauce and the pasta together until nice and creamy.
- Top the Alfredo pasta with the fried shrimp. Sprinkle with chives to garnish and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Lobster Rolls
These buttery lobster rolls by @firehousegrub are piled high and served with crisp, tangy coleslaw. A…
Get Recipe