Lemony Fettuccine Alfredo with Grilled Shrimp

The creamy, cheesy sauce in a Fettuccine Alfredo is a simple comfort. This recipe for Lemony Fettuccine Alfredo with Grilled Shrimp is relatively easy, so it’s a great recipe to try out when you find yourself craving some grilled shrimp or some velvety Alfredo sauce. I like to add a touch of lemon to my Fettuccine Alfredo sauce and to the shrimp to brighten it up a bit but if you are not a fan of lemon, you can easily leave this out.

Grilled Shrimp

The shrimp are lightly grilled and added at the end of the cooking process, rather than mixing them into the sauce. The smoky, slightly crispy grilled shrimp add a nice balance to the creamy sauce and they look more inviting when served atop your bowl of pasta. Of course, when it gets to your own bowl, you can mix it in with the pasta if that’s how you like it (Yes, husband, that’s you).

The easiest way I find to grill shrimp is to thread it onto skewers so that they lay flat and can be more easily turned on the grill. If using wooden skewers, be sure to soak them in water for at least 15 minutes before inserting into shrimp. This will stop them from burning on the grill and adding any unwanted burnt flavour to your delicate shrimp.

The Important Part – Cheese

Parmesan cheese always tastes the best when it’s freshly grated but we all know the realities of fresh supplies while we travel and as listed in the Pantry Items for your Galley Kitchen, pre-grated Parmesan cheese is a handy staple to have on hand and can easily be used in Lemony Fettuccini Alfredo.

Lemony Fettuccine Alfredo with Grilled Shrimp

Recipe by KatherineCourse: Main, PastaDifficulty: Easy


Prep time


Cooking time




  • 1/2 lb (250 g) of Fettuccini

  • 1/2 lb (250 g) of shelled and deveined shrimp

  • 1/2 tsp minced garlic

  • 1/2 tsp of grated lemon peal

  • 1 T Olive Oil

  • 2 T butter

  • 3/4 cup half-and-half

  • 1/2 cup grated parmesan cheese

  • 1/2 tsp of lemon juice

  • Salt to taste

  • 1 T chopped fresh parsley (or 1 tsp dried)


  • Heat BBQ Grill to Med-High Temperature.
  • Bring a large pot of salted water to boil. Add Fettuccine and cook for 8 minutes until al dente. Drain pasta, retaining 1/2 cup of pasta liquid.
  • Meanwhile, thread shrimp onto skewers, spacing evenly. Combine garlic, lemon peal and olive oil in a small bowl. Brush skewered shrimp with oil mixture.
  • Cook shrimp on grill for 3 minutes per side.
  • Melt butter in same pot that you used for pasta, add half-and-half, parmesan cheese, lemon juice and retained cooking liquid. Mix to combine then add pasta and stir, coating pasta with sauce.
  • Serve, topped with skewers of shrimp and chopped parsley.


  1. Pingback: Lemony Fettuccine Alfredo with Grilled Shrimp — Galley Goddess | My Meals are on Wheels

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