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Grilled Argentinian Shrimp with Fettuccine Alfredo plated and ready to serve
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5 from 13 votes

Grilled Argentinian Shrimp with Fettuccini Alfredo

A quick and delicious meal that will have seafood fans in your family asking for more.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Entree, Main Course
Cuisine: Italian
Servings: 4

Ingredients

Shrimp

  • 2 lbs Argentinian Red Shrimp
  • 1 cup baby bella mushrooms
  • 10-15 asparagus spears ends trimmed
  • 2 oz freshly graded pecorino cheese optional

Alfredo Sauce

  • 1/2 stick butter
  • 3 cloves garlic minced
  • 2 oz cream cheese
  • 2 cups heavy whipping cream
  • 1/2 cup milk whole or 2% works fine
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup fresh Italian flat leaf parsley chopped and divided
  • 1 cup grated parmesan cheese

Rub

  • 2 cups light brown sugar
  • 1 cup smoked paprika
  • 1/2 cup ancho chili powder
  • 1/2 cup turbinado sugar
  • 1/2 cup sea salt
  • 2 tbsp fresh ground pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp dried parsley
  • 2 tsp ground mustard
  • 2 tsp onion powder

Instructions

For the Rub:

  • Whisk together all rub ingredients and set aside.

For the Pasta:

  • Prepare pasta following instructions on label or make your own.

For the Sauce:

  • Melt butter in medium sauce pan over medium high heat. Add garlic and cook 2-3 minutes.
  • Add cream cheese and whisk together with butter and garlic till melted.
  • Add heavy cream, milk, salt, pepper and oregano and which till it comes to a low boil.
  • Add parmesan cheese and whisk till it melts, then whisk in ½ of your finely chopped fresh parsley.
  • Keep warm till ready.

Grilled Shrimp:

  • Light grill and set up for medium high direct heat. Place grill pan over half of the coals or burner if you’re using a gas grill.
  • While grill is preheating, place shrimp on skewers and set on cutting board with asparagus and mushrooms.
  • Mist the shrimp, mushrooms and asparagus with a light coat of olive oil.
  • Season shrimp with generous amount of rub. Season asparagus and mushrooms lightly with salt.
  • Place mushrooms in grill pan and flip occasionally.
  • While mushrooms are cooking, place shrimp on the grill grate (not in grill the pan) directly over high heat, flipping every 30 seconds until internal temperature of the shrimp is 142°F. Set aside and allow carry over cooking to bring shrimp up to 145°F as they rest.
  • Place asparagus in grilling pan with mushrooms, grill for 2 minutes.
  • Plate pasta with sauce, top with asparagus, shrimp, mushrooms, fresh pecorino cheese and remaining chopped parsley.