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.

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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

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: bevjmo
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