Grilled Shrimp over Mushroom Alfredo Pasta

This Mushroom Alfredo with Grilled Shrimp is so delicious, and easy too.

We used to eat a lot of pasta in our house but now that we watch our carbs more closely, we make sure that when we do have pasta, we have it with an amazing sauce of some kind and this Alfredo is amazing. We only do special dishes like this and our homemade pizza once in a while, so when we do it, we do it right. The alfredo part of this recipe is from my husband’s Scillian grandmother. It is so delicious just the way it is, I have tried to make it healthy and it’s ok but nothing like the original.

Servings 4


Avocado oil

8-ounce package raw mushrooms cleaned and sliced (cremini are good but wild mushrooms work very well)

1/2 cup diced sweet bell peppers

3 cloves garlic minced

2 shallots finely diced or 1 small, sweet onion

1 tsp dried sweet basil

1 tsp dried parsley

1-2 lb. raw shrimp (peeled and de-veined)

1 cup organic whole cream

1 cup grass fed butter

1 cup freshly grated parmesano reggiano cheese

sea salt and freshly ground pepper

1 lb. good pasta (fettuccini or spaghetti) cooked and drained

fresh basil for garnish


Heat a large skillet over medium heat, add enough oil to cover the bottom of the pan. Add the shallots and peppers and cook until they begin to soften then add the garlic and continue to cook stirring occasionally so they do not burn. Add the mushrooms, and herbs, cook just until the mushrooms are soft. Taste the liquid to decide if you need to adjust seasoning if so, do so now. Remove from the heat and set aside covered.  Heat an iron skillet or griddle on medium high heat and coat the bottom of the pan with oil. Place the shrimp on the hot surface and sear on both sides. Work quickly cooking just until pink. Set the cooked shrimp aside. You can also do this on a grill if you have the opportunity to do so.

To make the alfredo heat a low wide pot or deep skillet on medium low heat. Add the butter and stir until melted. Turn the heat to low and add the cream, stir into the butter and add the cheese a little at a time stirring after each addition. This goes quickly and will thicken as you add the cheese. Do not allow this to get too hot or the cream will curdle. As soon as the last cheese is melted into the sauce, and it is all nice and creamy remove the pan from the heat. Add your salt and pepper tasting it to make sure you have enough but not too much. Now stir in all of your vegetable mixture.  Adjust seasoning again. Serve by placing the pasta down first then the alfredo and last the shrimp. Garnish with fresh basil and slices of sweet peppers.