If you’re not making your shrimp Alfredo like this, you’re doing it wrong 🤷🏻‍♂️

If you’re not making your shrimp Alfredo like this, you’re doing it wrong 🤷🏻‍♂️

if you like pasta then you’re absolutely going to love this Cajun shrimp Alfredo made with Reynold Wrap heavyduty aluminum foil this is one of my favorite pasta dishes and it could not be any easier to make start by placing shrimp and butter on a sheet of aluminum foil and seasoning that up with Creole seasoning wrap that up and throw it on the grill for about 10 or 15 minutes until the shrimp is fully cooked through for the Alfredo sauce sauté garlic and sundried tomatoes before de glazing the pan the wine next add in heavy cream and creole seasoning and reduce that sauce before adding in your parmesan cheese and tossing your pasta finally serve up a plate top with your grilled shrimp and dig in

Ingredients

·1 ½ lbs. shrimp
·2 T butter
·¼ C creole seasoning + more to taste
·Olive oil as needed
·3 T garlic, minced
·1 (7 oz.) jar sun-dried tomatoes, drained & chopped
·¼ C white wine
·2 C heavy cream
·¾ C shredded parmesan
·1 lb. linguine, cooked
·1 T chives, to garnish

For the shrimp:
1. Preheat the grill to medium heat. Meanwhile, place ½ of the shrimp in the center of a sheet of aluminum foil with butter. Season with half of the creole seasoning, then tightly wrap the shrimp. Repeat this process one more time with remaining shrimp.
Tip: Reynolds Wrap Heavy Duty Foil is also available in a wider 18-inch roll, great for larger foil packets if you wanted to make all of the shrimp
in one packet!

2. add the foil wrap with shrimp to the grill. After about 10-15 minutes, check the shrimp. If the shrimp is opaque and cooked through, turn
off the grill.

For the Cajun Alfredo Sauce:
1. Place a large skillet over medium heat and saute garlic in foil until fragrant. Next, add the sundried tomatoes and cook for another minute or so. Deglaze the pan with the white wine, then add the heavy cream.
2. Bring the mixture to a boil, then reduce the heat to low and cook until the sauce has reduced to a spoon-thick consistency. Turn off the heat source and stir in parmesan cheese. Throw in the spaghetti and toss until well-coated. Season with creole seasoning to taste.

To Finish:
1. Add the Cajun alfredo pasta to a plate with the shrimp. Top with chives, serve, & enjoy!
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