Grilled Scorpion Shrimp Alfredo

Juicy grilled shrimp seasoned with Blazing Star BBQ Scorpion Rub are served over penne pasta coated in a rich, homemade Alfredo sauce. All In One Seasoning brings the butter, garlic, cream and Parmesan together for a bold, creamy pasta dinner with the perfect amount of heat.

Recipe Details

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes
Servings	6
Cooking Method	Grill and stovetop

Ingredients

For the Grilled Scorpion Shrimp

• 1 pound raw shrimp, 20–30 count, peeled and deveined with tails on
• 1 tablespoon Blazing Star BBQ Scorpion Rub
• Olive oil or almond oil, as needed to coat the shrimp

For the Alfredo Pasta

• 16 ounces penne pasta
• 1/4 cup butter
• 1 tablespoon minced garlic
• 16 ounces heavy whipping cream
• 8 ounces grated Parmesan cheese, divided
• 1 tablespoon Blazing Star BBQ All In One Seasoning

Instructions

1. Prepare the shrimp. Thread the shrimp onto skewers. Lightly coat them with olive oil or almond oil, then season evenly with Scorpion Rub.
2. Preheat the grill. Heat the grill to medium-high heat and clean the cooking grates.
3. Grill the shrimp. Place the shrimp skewers on the grill and cook, turning once, until the shrimp are opaque and reach an internal temperature of 145°F. Remove them from the grill and set aside. The shrimp may also be sautéed in a skillet.
4. Cook the pasta. Prepare the penne according to the package directions until al dente. Drain the pasta and set it aside.
5. Start the Alfredo sauce. Melt the butter in a large pan over medium heat. Add the minced garlic and cook briefly until fragrant.
6. Add the cream. Pour in the heavy whipping cream and stir until combined with the butter and garlic.
7. Add the cheese and seasoning. Stir in 6 ounces of the grated Parmesan and 1 tablespoon of All In One Seasoning. Reserve the remaining 2 ounces of Parmesan for serving.
8. Simmer the sauce. Reduce the heat and gently simmer, stirring regularly, until the Parmesan has melted and the sauce is smooth and creamy.
9. Combine the pasta and sauce. Add the drained penne to the Alfredo sauce and toss until the pasta is evenly coated.
10. Finish and serve. Add the grilled Scorpion shrimp, gently combine and serve topped with the remaining grated Parmesan.

Mike’s Tips

• Use similar-sized shrimp so they finish cooking at the same time.
• Keep the Alfredo sauce at a gentle simmer. High heat can cause the cream or Parmesan to separate.
• Grate the Parmesan yourself when possible because it melts more smoothly than many pre-shredded cheeses.
• Reserve a little pasta water before draining. A small splash can loosen the Alfredo sauce if it becomes too thick.
• Scorpion Rub brings serious heat, so distribute it evenly across the shrimp.

Frequently Asked Questions

Can I cook the shrimp without a grill?

Yes. Sauté the seasoned shrimp in a skillet over medium-high heat until opaque and cooked to an internal temperature of 145°F.

Can I use a different type of pasta?

Yes. Fettuccine, linguine, rotini or another pasta that holds a creamy sauce will work well.

How can I keep the Alfredo sauce from becoming grainy?

Use freshly grated Parmesan, keep the heat low and add the cheese gradually while stirring.

How should leftovers be reheated?

Reheat them gently over low heat with a small splash of milk or cream. Avoid overheating the shrimp.

Shop the Flavor

Shop Blazing Star BBQ Scorpion Rub
Shop Blazing Star BBQ All In One Seasoning
Shop Blazing Star BBQ on Amazon

More Blazing Star BBQ Recipes

• Reaper Garlic Parmesan Shrimp Alfredo
• Grilled Cajun Honey Butter Shrimp Boil
• Blazing Cajun Shrimp Skewers