RE: Favourite recipe for shrimp with pasta?
my standby shrimp and pasta dish is cajon grilled shrimp skewers over fettucini alfredo.
I find the spicy cajon is a nice compliment to the creamy alfredo. Sometime I used spinach fettucini.
The only "complicated" part is making the alfredo sauce.
I also found that grilling on the foreman grill produced the right cajon shrimp flavor and I could cook the shrimp perfectly.
I've also tried doing this by grilling the shrimpover coals and over mesquite wood. Bad idea. Shrimp takes on the flavor of the coals/wood. So you end up with a shrimp that taste like either cajon charcoal, or cajon mesquite wood.
A propane grill could work too, but I found since the Foreman grill has perfect heat consistency, I had better control with the timing, making sure the shrimp were cooked but none were over cooked. On a Foreman grill, each shrimp on the skewer cooked at the exact same rate. A gas grill theoretically can do the same, but even gas grills have hot and cool spots.
The shrimp are merely rubbed with cajon seasoning and then brushed with an olive oil/butter/garlic mixture, skewered and cooked on the Foreman grill. (I find olive oil mixed with butter provides a luxuroius taste that is better than each one alone, but that's me)
place about a handful of pasta in the middle of the dish. Ladle the alfredo sauce over the top. Lay 2 skewers (3 shrimp each skewer) over the top - or arrange them to look like a two poled tepee. Sprinkle with shreded parmesan cheese and a dusting of the cajon spice (or paprika if you don't want the little smidgeon of extra heat - but it's really for color, so the extra spice shouldn't really add heat) and garnish with parsley.
There are many alfredo recipes out there. I use the one in my Italian cookbook. Unfortunately, that book is not with me at this time, so I can't give the ingredients list, but I believe it's cream, butter, parmesan cheese, garlic, white pepper and parsley.