Fettuccine Alfredo with grilled shrimp & Fennel (anise) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb Fettuccine
1 recipe of Alfredo sauce
1 Large fennel (anise) bulb fronds reserved bulb quartered
2 tbs virgin olive oil
salt and black pepper to taste
1 lb large shrimp peeled & de veined
1/3 cup of grated Parmesan and Asiago cheese blended
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Directions: |
Directions:
Heat a grill to medium high. Cook the pasta according package directions.
Heat the Alfredo sauce in a large deep skillet over low heat.
Coat the fennel bulb with 1 tbs oil and season with salt. Grill turning once until grill marks appear on both cut sides about 5 minutes. Transfer to a cutting board. When cool enough to handle, cut out core and discard , then thinly slice bulb.
Coat the shrimp with remaining olive oil and season with salt and pepper. Grill, turning once until just opaque throughout, about 2 to 4 minutes a side. Transfer to a plate.
Drain the pasta and immediately add to the heated sauce. Add the fennel bulb and toss until everything is evenly coated . Divide among serving dishes and top with grilled shrimp. Chop the fennel fronds and sprinkle on top along with black pepper as garnish
Serve hot immediately.
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: Grace and I tried a new twist on authentic Italian classic utilizing a grill. While enjoying this dish with it's heavenly cream white sauce and rich Italian pasta you may think you have been transported to Rome.
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