Grilled Gulf Shrimp Or Grilled Chicken Breast Recipe

Prepare marinade and proteins

In a bowl, whisk together 2 tbsp olive oil, lemon juice, 1 tsp minced garlic, dried oregano, smoked paprika, kosher salt and black pepper. Divide marinade: reserve half for shrimp and half for chicken. Pat chicken breasts dry and place in a shallow dish or zipper bag; add chicken half of marinade, turning to coat. Place shrimp in a separate bowl or bag and toss with shrimp marinade. Cover and refrigerate for 15–30 minutes (no more than 1 hour for shrimp).

Preheat grill

Preheat an outdoor grill or grill pan over medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly or brush the proteins with remaining 1 tbsp olive oil to prevent sticking.

Grill chicken

Place chicken breasts on the hot grill. Cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). During the last minute, baste with melted butter if using for extra flavor and gloss. Transfer to a cutting board and let rest 5 minutes before slicing.

Grill shrimp

If using skewers, thread shrimp (2–4 per skewer) to make flipping easier. Grill shrimp 1.5–2 minutes per side until opaque and pink with slight char — total 3–4 minutes. Do not overcook. Remove from grill and keep warm.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta.

Make sauce base

While pasta cooks, melt 6 tbsp unsalted butter in a large skillet over medium-low heat. Add 2 tsp finely minced garlic and cook 30–45 seconds until fragrant but not browned.

Finish Alfredo sauce

Pour 1 cup heavy cream into the skillet and bring to a gentle simmer for 1–2 minutes. Reduce heat to low and slowly whisk in 1 cup freshly grated Parmesan until the sauce is smooth. Season with 1 tsp salt, 1/2 tsp black pepper and 1/8 tsp freshly grated nutmeg (optional). If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency (use up to 1/2 cup).

Combine pasta and sauce

Add drained fettuccine to the skillet and gently toss to coat, coating thoroughly with the Alfredo sauce. Cook together over low heat for 1 minute so pasta absorbs some sauce. Stir in 2 tbsp chopped fresh parsley. Taste and adjust seasoning.

Prepare garlic butter

Preheat oven to 400°F (200°C). Slice the loaf in half lengthwise. In a small bowl, combine 6 tbsp softened butter, 3 tsp minced garlic, 1 tbsp chopped parsley, 1/4 tsp salt and 2 tbsp grated Parmesan (if using). Mix until smooth.

Toast bread

Spread the garlic butter evenly over cut sides of the loaf. Place on a baking sheet buttered side up and bake 8–10 minutes until butter has melted and edges are golden. For a crispier top, switch to broil for 1–2 minutes watching carefully to avoid burning.

Slice and serve

Remove from oven, let cool 1–2 minutes, then slice into portions. Serve warm alongside the fettuccine and grilled protein.

Portion fettuccine Alfredo onto warmed plates. Top each portion with sliced grilled chicken or a skewer of grilled Gulf shrimp (or both). Spoon any resting juices or grilled butter over the protein and pasta. Garnish with extra grated Parmesan and chopped parsley. Serve garlic bread on the side.