Mike Thompson, who’s well known for his fishing expertise on Alabama’s Gulf Coast, names this shrimp alfredo recipe as one of his top favorites. Once you try this easy-to-prepare dish that’s delicious, it will become your favorite too. Our entire family loves it.
- 2 pounds peeled shrimp
- 1 large sweet onion
- 6 strips smoked bacon
- 2 quarts Five Brothers Alfredo Sauce
- Parmesan cheese
- Tony Chachere’s Creole Seasoning
- 1 package linguine pasta
Fry up the bacon crisp in a large stockpot. Remove, and drain the bacon on paper towels.
Sauté diced sweet onion in bacon drippings until soft, and then set aside. Place peeled shrimp in the pot over medium heat, and stir around until pink. Next add Five Brothers Alfredo Sauce and onions. Bring the mixture to a bubble. Maintain the heat for 5-10 minutes. Add Tony Chachere’s Creole Seasoning to taste. Ladle onto cooked linguine noodles, and top with crumbled bacon and Parmesan cheese.