Grilled Shrimp Alfredo

Serves 4.

Variation: Substitute sea scallops for the shrimp. Follow the same instructions for grilling. Scallops will be too delicate to toss with the pasta; top plates individually with scallops instead.

grilled shrimp 1 lb medium shrimp, raw 1 stick butter 2 garlic cloves	Peel garlic, roughly chop, and add to butter in a glass measuring cup with a spout. Microwave butter and garlic mixture to melt. Peel shrimp, remove tails, and put on skewers.
grilling technique	Place shrimp skewers on grill, directly over coals. Quickly pour half of the melted garlic butter over the shrimp, along each skewer. There will be a towering flame engulfing the shrimp as the butter burns off. Allow the flame to tower for 20-30 seconds, then cover the grill to quench the flames. Continue grilling for 2-3 minutes. Flip skewers and repeat the process with the remaining butter. Cover, grill for 2-3 minutes, then remove the skewers.
pasta 1.5 lbs fresh fettucine	Heat water to a boil; add pasta, boil until just al dente (1-2 minutes).
alfredo sauce 1 cup heavy cream 3 tablespoons butter 3/4 cup freshly grated parmesan cheese	Heat 3/4 cup of the cream and butter in a saute pan until thickened. Add pasta, toss well in pan, add remaining cream, cheese, and shrimp, toss together, and serve immediately from pan onto warmed serving plates.