Grilled Shrimp & Fennel Alfredo

Fettuccini in a sauce made of fat-free cream cheese and broth, is topped with marinated shrimp, fennel, chopped red sweet pepper and Parmesan. My husband and I are trying to eat more healthy and I found this recipe to try.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb  uncooked shrimp, peeled and deveined
• 2  minced garlic cloves, divided
• 1⁄2 teaspoon white pepper, divided
• 1  teaspoon  grated lemon zest
• 2 (14 ounce) cans fat-free chicken broth
• 1 (8 ounce) package fat free cream cheese, softened
• 8  ounces  dry fettuccine pasta, cooked according to pkg. directions
• 1  fennel bulb, white part only (reserve tops for garnish)
• 1  tablespoon extra virgin olive oil
• 1⁄2 cup  minced red bell pepper
• 1⁄2 cup  grated parmesan cheese
• 1⁄2 cup  chopped flat-leaf Italian parsley

Directions

1. Combine shrimp, one clove garlic, 1/4 teaspoon white pepper, and the lemon zest in a plastic zip-top bag. Refrigerate for 30 minutes.
2. Meanwhile, bring chicken broth, remaining garlic clove, and remaining 1/4 teaspoon white pepper to a boil over medium heat in a medium saucepan. Cook about 7 minutes, or until reduced by half.
3. Reduce heat to low and stir in cream cheese, whisking to melt; do not boil. Add cooked fettuccini; stir, cover, and set aside.
4. Leaving root end attached, slice fennel bulb lengthwise into 1/2" slices; brush slices with oil.
5. After heating skillet or grillpan over medium heat for 5 minutes, lightly coat with non-stick cooking spray.
6. Grill fennel about 3 minutes per side, or until fennel has softened.
7. Remove and keep warm.
8. Grill the shrimp about 1 minute per side, or until done.
9. Remove and keep warm.
10. Place fettuccini with its sauce on a platter; top with fennel and shrimp; sprinkle with red pepper, Parmesan cheese and parsley.
11. Garnish with reserved fennel fronds.