Step 1

Pat dry defrosted shrimp to remove all access excess water.

Step 2

Combine 2 tsp Tony’s Spice N’ Herbs Creole Seasoning and 2 tsp vegetable oil in a small bowl. Mix well.

Step 3

Coat shrimp evenly with seasoning and oil.

Step 4

Heat skillet or cast iron skillet on high with a few drops of vegetable oil.

Step 5

Once skillet is heated, pan fry shrimp for ~2 minutes on one side, then flip shrimp and cook for another ~2 minutes on the other side. Do not overlap or overcrowd skillet. Cook in two batches if needed. (See Note 2)

Step 6

Once shrimp is cooked, remove shrimp from heat and set aside.

Step 7

Fill a large pot with water and bring to boil. Add linguine to water and cook based on suggested time on the package. Remove promptly and toss in olive oil to prevent pasta from sticking together.

Step 8

Add butter and minced garlic to a skillet (see Note 3). Once butter is melted and garlic is fragrant (do not brown or burn garlic), add flour.

Step 9

Stir to combine, then add milk, chicken broth and 1 ½ tsp of Tony’s Spice N’ Herbs Creole Seasoning. Stir and bring to boil. Optional: add more chicken broth if sauce is too thick.

Step 10

Add Parmesan cheese and mix well. Remove from heat.

Step 11

Toss pasta with sauce, and top pasta + sauce with blackened shrimp.

Step 12

Garnish with chopped parsley and more parmesan cheese

Step 13

Serve and enjoy!