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Grilled Shrimp & Fennel Alfredo

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“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:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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