"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fettucini Alfredo [shrimp & Fennel grilled] Recipe

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This recipe for Fettucini Alfredo [shrimp & Fennel grilled], 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 Fettuccini
1 recipe of alfredo sauce
1 Large fennel bulb fonds reserved bulb quartered
2 tbs virgin olive oil
salt and black pepper to taste
1 lb large shrimp peeled & deveined

Directions:
Directions:
Make It
Heat a grill to high. Cook the pasta according package directions. Heat the alfredo sauce in a large deep skillet over low heat. Meanwhile 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. Pluck and chop the fennel fond and sprinkle on top. along with black pepper
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 using your grill more . YOU WILL Discover ROME which is home to this heavenly cream white sauce and rich Italian pasta. also great to feed company.

 

 

 

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