Pasta Night for 10 | Recipe in description ⬇️

Pasta Night for 10 | Recipe in description ⬇️

Charcoal-Grilled Shrimp Alfredo

Servings
8–10 servings

Prep Time
1 hour 15 minutes (includes marinating)

Cook Time
25–30 minutes

Total Time
1 hour 40–45 minutes

Ingredients
For the Shrimp
• 3–4 pounds large shrimp, peeled and deveined
• 1 bottle @tonychacheres_official Seafood Marinade (enough to fully coat shrimp)
• 2–3 tablespoons Tony Chachere’s More Spice Seasoning

For the Alfredo Sauce
• 2 tablespoons @talo.creations beef tallow (or butter or olive oil)
• 1 whole head garlic, finely minced (about 10–12 cloves)
• 1–2 teaspoons red pepper flakes
• 1 quart (4 cups) heavy cream
• 2–3 cups freshly grated Parmesan cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste
For the Pasta
• 2 pounds fettuccine
• Water for boiling
• 2–3 tablespoons salt for pasta water
For Garnish
• Fresh parsley, finely chopped
• Additional Parmesan cheese (optional)

Instructions
1. Marinate the Shrimp
Place the shrimp in a large bowl or zip-top bag and coat with Tony Chachere’s Seafood Marinade. Refrigerate for 1 hour.
2. Grill the Shrimp
Preheat a charcoal grill to medium-high heat.
Remove the shrimp from the marinade and season with Tony Chachere’s More Spice Seasoning.
Grill for 2–3 minutes per side, or until opaque and lightly charred. Remove from the grill and keep warm.
Alternative: Cook the shrimp in a hot skillet for 2–3 minutes per side.
3. Start the Alfredo Sauce
In a large saucepan or Dutch oven, heat the beef tallow over medium heat.
Add the minced garlic and red pepper flakes. Cook for 2–3 minutes, stirring frequently, until fragrant and lightly golden.
Pour in the heavy cream and bring to a gentle simmer.
Cook for about 10 minutes, stirring occasionally, until slightly reduced.
4. Add the Parmesan
Gradually add the Parmesan cheese, stirring continuously until melted and smooth.
Season with salt and black pepper to taste.
5. Cook the Pasta
While the sauce simmers, bring a large stockpot of heavily salted water to a boil.
Cook the fettuccine according to package directions until al dente, about 7–9 minutes.
Before draining, reserve 2 cups of pasta water.
6. Combine
Add the drained fettuccine directly to the Alfredo sauce.
Toss until evenly coated, adding reserved pasta water a ladle at a time until the sauce reaches a silky, creamy consistency.
7. Serve
Plate the pasta and top with the grilled shrimp.
Finish with freshly chopped parsley and additional Parmesan, if desired.
Notes
• Freshly grated Parmesan melts much better than pre-shredded cheese.
• The reserved pasta water helps emulsify the sauce and gives it a restaurant-style texture.
• For extra heat, increase the red pepper flakes.
• The charcoal grill adds a subtle smoky flavor, but the recipe works just as well with a grill pan or skillet.