- 1/4 cup butter
- 1 pint half-and-half
- 1/2 cup 2% milk
- 2 (1.6 oz) packages dry Alfredo sauce mix
- 2 (3 ounce) packages sun-dried tomatoes, chopped
- 1 (6 ounce) package mushrooms, chopped (optional)
- 1 tablespoon minced garlic
- 1 tablespoon ground black pepper
- 1/2 (16 ounce) box fettuccine
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons lime juice, or to taste
- 1 tablespoon chopped fresh parsley
- Melt butter in a saucepan over medium heat. Whisk in half-and-half, milk, and Alfredo sauce mix. Bring to a boil, stirring occasionally. Reduce heat to low; stir in sun-dried tomatoes, mushrooms, and garlic. Cook and stir until flavors combine, about 10 minutes. Cover and keep warm.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine until tender yet firm to the bite, about 8 minutes. Drain.
- Preheat grill for medium heat and lightly oil the grate.
- Toss shrimp with lime juice in a large bowl. Cook on the hot grill until shrimp turn pink and start to blacken, 4 to 5 minutes.
- Combine sauce, fettuccine, and shrimp in a large bowl; mix well. Garnish with parsley.