"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fettuccine Alfredo with grilled shrimp & Fennel (anise) Recipe

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This recipe for Fettuccine Alfredo with grilled shrimp & Fennel (anise), by , is from The Salvadore Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Edward Salvadore

Category:
Category:

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

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.

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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