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.
Provided by gertc96
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 461.4, Fat 10.9, SaturatedFat 3.7, Cholesterol 279.4, Sodium 1624, Carbohydrate 43.8, Fiber 3.2, Sugar 1.6, Protein 46
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