1/4cupfresh Italian flat leaf parsleychopped and divided
1cupgrated parmesan cheese
2cupslight brown sugar
1/2cupancho chili powder
2tbspfresh ground pepper
1 tbspcayenne pepper
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.
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.
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