Grilled Garlic Shrimp and Portabella with Alfredo Pasta
By The Gourmet Farm Girl
10 uncooked jumbo shrimp (peeled)
2 large portabella mushrooms
1 tablespoon garlic powder
3 cloves garlic minced
6 tablespoons butter
2 tablespoons flour
2 cups half-half or cream
1 cup grated Parmesan cheese
½ cup ricotta cheese
½ lb fettuccine or linguine pasta
Extra virgin olive oil (or The Gourmet Farm Girl’s Infused Oil Italian Flavor)
Salt and pepper to taste
Peel shrimp; drizzle with olive oil and sprinkle with garlic powder; set aside; gently clean mushrooms with a clean towel and rub 1-2 tablespoons butter on the tops; flip and remove stems; place 1 tablespoon butter in center of mushroom and set aside;
In a large pot of salted water boil pasta till al dente; drain, reserving some of the pasta water.
While pasta is boiling:
Place shrimp and mushrooms (mushrooms top side down first) on a hot grill heated to 400 degrees; Grill shrimp flipping once till shaped like a C; flip mushroom once till soft but slightly firm 5-8 minutes; remove both and tent with foil to keep warm
In a deep skillet sauté 3-4 tablespoons of butter with the minced garlic till fragrant; 2-3 minutes; add flour and whisk till smooth; add the half-n-half; whisk till smooth; add the Parmesan and ricotta cheese; whisk till creamy and smooth.
Remove from heat and add the drained pasta; add a few tablespoons of the pasta water if needed to create a smooth cheesy sauce.
Pile pasta in a large dish or plate and top with the grilled shrimp and sliced portabella mushroom; sprinkle with additional grated Parmesan cheese and garnish with fresh basil