This decadent alfredo recipe features grilled shrimp and white fish, all served on a bed of fettuccini with the best homemade alfredo sauce you've ever tasted!
Peel your shrimp and put them in a medium sized bowl. Save the shrimp peels.
Pat your fish filets dry with a paper towel.
Coat a sheet pan with 1 tablespoon of olive oil. Lay the fish filets onto the sheet pan.
Mix the salt, pepper, garlic powder, onion powder, old bay and paprika together.
Sprinkle half of the dry rub onto the fish and the other half onto the shrimp.
Cut your lemon into thin slices and place on top of the fish filets.
Pour the other half of the olive oil onto the shrimp and toss them in the bowl until they are evenly coated.
Put the shrimp on skewers, 4-5 per skewer.
Place the sheet pan and the shrimp skewers onto your preheated grill, and let cook for 12-14 minutes.
While the fish and shrimp are cooking, it’s time to make the sauce and cook the noodles.
Put 3 quarts of water in a large pot and place it on a burner on your stove on high heat.
Add in the pasta when it begins to boil and cook for the recommended time on the package.
In a separate medium-sized sauce pan, add the shrimp peels and water and bring to a simmer on medium heat. Add the salt and granulated garlic and let simmer for 3 minutes.
Strain shells from the juices, and then discard the shells.
Add back the strained juices into the saucepan and bring back to a simmer.
Add in the wine, pepper, butter, minced garlic and cream. Bring the sauce back to a simmer and let reduce for 5 minutes.
Slowly add in the parmesan cheese and let it melt into the sauce completely.
Now your sauce should be done, you’re noodles cooked, and your seafood ready to come off the grill.
Once everything is cooked you can begin plating.
Start with a bed of the cooked pasta.
Next, pour some of the sauce over the pasta.
Place a chunk of the fish on top of the pasta along with a couple of shrimp skewers. Top with some more sauce.