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

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! . #shrimp #pasta #shrimpalfredo #cajunfood #pastarecipe #easyrecipes #creamypasta #delicious #easymeals #dinnerideas #shorts