1 tbsp olive oil for frying
Three large butterflied shrimp
1/4 tsp Tony’s seasoning
1/4 c flour seasoned with salt & pepper
2 eggs slightly beaten
1/2 c seasoned bread crumbs
3 oz alfredo sauce
1 c fettuccine pasta - cooked and drained
1/4 tsp minced parsley

Season shrimp with Tony’s
Dredge shrimp in flour and egg wash
Place shrimp in bread crumbs and flatten
Fry shrimp in olive oil for about two minutes per side until golden, remove and drain any excess oil
Heat alfredo sauce in small pan; then add drained pasta
Place pasta and sauce on plate and top with fried shrimp
Add minced parsley for garnish