Grilled Argentinian Shrimp with Fettuccine Alfredo
815kcal
Ingredients
For the Shrimp:
- 2 pounds large Argentinian shrimp, peeled and deveined
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 2 cloves of garlic, minced
- ½ tsp smoked paprika
- Salt and black pepper, to taste
For the Fettuccine Pasta:
- 1 pound fettuccine pasta
- ½ cup unsalted butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ¼ tsp ground nutmeg
Method
- In a mixing bowl, whisk together the olive oil, lemon juice, garlic, smoked paprika, salt, and pepper. Add the Argentinian shrimp to the bowl and toss to coat the shrimp evenly. Set aside and let marinate for 10-15 minutes.
- Preheat a grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side or until cooked through. Remove from heat and set aside.
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the unsalted butter over medium heat. Add the heavy cream and bring the mixture to a simmer. Whisk in the Parmesan cheese and nutmeg until the cheese is melted and the sauce is smooth.
- Add the cooked fettuccine pasta to the saucepan and toss to coat the pasta evenly with the sauce.
- To serve, divide the pasta among eight plates and top each plate with grilled Argentinian shrimp. Garnish with additional Parmesan cheese and chopped parsley if desired.
Nutrition
Serving1servingCalories815kcalCarbohydrates49gProtein45gFat49gSaturated Fat26gCholesterol385mgSodium760mgPotassium357mgFiber2gSugar3g