Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tasty Grilled Shrimp with Fettuccine Alfredo

A succulent blend of grilled shrimp with a rich, creamy Alfredo sauce and fettuccine pasta, perfect for any occasion.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 1/2 cups Brown sugar
  • 1 cup Paprika
  • 1/2 cup Chili powder
  • 1/4 cup Sugar
  • 1/2 cup Salt
  • 2 tbsp Pepper (freshly ground)
  • 1 tbsp Cayenne
  • 1 tbsp Dried parsley
  • 2 tsp Mustard powder
  • 2 tsp Onion powder
  • 1/4 cup Butter (unsalted)
  • 4 Garlic cloves, minced
  • 3 oz Cream cheese
  • 2 cups Heavy cream
  • 1/2 cup Whole milk
  • 1 1/4 cups Freshly grated parmesan
  • 1/2 tsp Dried oregano
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Lemon zest
  • 2 lb Shrimp (peeled and deveined, tails on)
  • 1 lb Fettuccine pasta
  • 15–20 Asparagus spears (trimmed)
  • 1 1/2 cups Sliced mushrooms
  • 2 oz Pecorino cheese (freshly grated)
  • 1/3 cup Fresh parsley, finely chopped

Instructions

  1. Prepare the shrimp marinade: In a large bowl, combine brown sugar, paprika, chili powder, salt, pepper, cayenne, dried parsley, mustard powder, and onion powder. Mix well until spices are evenly distributed.
  2. Marinate the shrimp: Add the peeled and deveined shrimp to the marinade. Toss to coat the shrimp evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  3. Cook the fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
  4. Prepare the Alfredo sauce: In a large saucepan over medium heat, melt the unsalted butter. Add minced garlic and sauté for about 1 minute until fragrant.
  5. Add cream and cheeses: Lower the heat and add cream cheese, heavy cream, and whole milk to the pan. Stir until the cream cheese is fully melted. Gradually add grated parmesan, stirring consistently until smooth.
  6. Season the sauce: Stir in dried oregano, salt, pepper, and lemon zest. Adjust seasoning to taste, if necessary. Keep the sauce warm over low heat.
  7. Grill the shrimp: Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers and grill for 2-3 minutes on each side or until they are opaque and cooked through.
  8. Cook the vegetables: In the same skillet used for the sauce, add sliced mushrooms and asparagus. Sauté quickly until tender and bright in color, approximately 5 minutes.
  9. Combine pasta and sauce: Toss the cooked fettuccine in the Alfredo sauce until fully coated. Add the sautéed vegetables and toss gently to combine.
  10. Serve the dish: Plate the fettuccine Alfredo topped with grilled shrimp. Garnish with freshly chopped parsley and sprinkle with pecorino cheese if desired.

Notes

For maximum flavor, marinate shrimp for up to 2 hours. Use freshly grated cheese for the best texture in the sauce.

  • Author: jayne
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Italian
  • Diet: Seafood

Nutrition

  • Serving Size: 1 serving
  • Calories: 740
  • Sugar: 25g
  • Sodium: 1100mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 75g
  • Fiber: 3g
  • Protein: 45g
  • Cholesterol: 200mg

Keywords: grilled shrimp, fettuccine alfredo, seafood pasta dish, Italian cuisine