Grilled Shrimp & Fennel Alfredo

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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