Grilled Shrimp With Creamy Alfredo Fettuccine Pasta

What You’ll Need

For the Shrimp:

• 1 lb large shrimp

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp paprika

• ½ tsp red pepper flakes (optional, for heat)

• ½ tsp salt

• ½ tsp black pepper

• Juice of ½ lemon

For the Alfredo Pasta:

• 12 oz fettuccine pasta

• 2 tbsp butter

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 1 ½ cups heavy cream

• 1 cup freshly grated Parmesan cheese

• ½ tsp salt

• ½ tsp black pepper

• ¼ tsp nutmeg (optional, for depth)

• Fresh parsley, chopped (for garnish)

Let’s Cook

1. Prep the Shrimp
   In a bowl, toss shrimp with olive oil, garlic, paprika, red pepper flakes, salt, pepper, and lemon juice. Set aside to marinate while you prepare the pasta.

2. Cook the Pasta
   Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain, reserving ½ cup of the pasta water.

3. Make the Alfredo Sauce
   In a large skillet, heat butter and olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute). Stir in heavy cream and bring to a gentle simmer. Reduce heat, then whisk in Parmesan until melted and smooth. Season with salt, pepper, and nutmeg if using. Add drained pasta to the sauce, tossing to coat. If needed, add reserved pasta water a little at a time to loosen the sauce.

4. Grill the Shrimp
   Heat a grill or grill pan over medium-high heat. Grill shrimp 2–3 minutes per side, until pink and opaque with nice grill marks.

5. Bring It Together
   Plate the creamy Alfredo pasta, then top with grilled shrimp. Garnish with chopped parsley and an extra sprinkle of Parmesan.