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Grilled Shrimp & Fennel Alfredo

5 star rating
 

Submitted by: bevjmo10

 

Photo by: FrankOen

Fettuccini in a sauce made of fat-free cream cheese and broth, is topped with marinated shrimp, fennel, chopped red sweet pepper and Parmesan.
 

Ingredients

  • 1 lb uncooked shrimp, peeled and deveined
  • 2 cloves minced garlic, divided
  • 1/2 teaspoon ground white pepper, divided
  • 1 teaspoon grated lemon zest
  • 2 (14 oz) can fat-free chicken broth
  • 1 (8 oz) pkg fat-free cream cheese, softened
  • 8 oz dry fettuccini, 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

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Method

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.

 

Notes: Chicken broth reduction and fat-free cream cheese make a savory low calorie alfredo sauce. Sweet grilled fennel and shrimp top off this luscious dish. Minced red peppers add color and a bit of crunch. You will not miss the fat in this recipe.

 

Number of Servings: 4

 

Submitted by: bevjmo10 ()

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