Grilled Argentinian Shrimp with Fettuccini Alfredo
A quick and delicious meal that will have seafood fans in your family asking for more.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Entree, Main Course
Cuisine: Italian
Servings: 4
Ingredients
Shrimp
2lbsArgentinian Red Shrimp
1cupbaby bella mushrooms
10-15asparagus spears ends trimmed
2ozfreshly graded pecorino cheese optional
Alfredo Sauce
1/2stickbutter
3clovesgarlic minced
2ozcream cheese
2cupsheavy whipping cream
1/2cupmilk whole or 2% works fine
1/2tsporegano
1/2tspsalt
1/2tsppepper
1/4cupfresh Italian flat leaf parsleychopped and divided
1cupgrated parmesan cheese
Rub
2cupslight brown sugar
1cupsmoked paprika
1/2cupancho chili powder
1/2cupturbinado sugar
1/2cupsea salt
2tbspfresh ground pepper
1 tbspcayenne pepper
1tbspdried parsley
2tspground mustard
2tsponion 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.