Fennel Garlic Shrimp Tagliatelli Alfredo Recipes

SHRIMP AND FENNEL CROSTINI

Steps:

• Coat a large saute pan with extra-virgin olive oil. Add the 3 smashed garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic is brown and very aromatic remove the garlic and discard. It has fulfilled its garlic destiny. Add the fennel, season with salt, and saute for 3 to 4 minutes or until the fennel is wilted and soft but does not have any color. Add the shrimp and white wine and season with salt. Saute for 1 to 2 minutes or until the wine has evaporated. Taste for seasoning and add salt if needed. Reserve.
• Toast or grill each piece of bread and rub with the whole garlic clove. Drizzle each toast generously with extra-virgin olive oil and top with the shrimp/fennel mixture. Garnish with fennel fronds. Serve warm or at room temperature.
• Try not to eat them all yourself.

GARLIC SHRIMP BACON ALFREDO RECIPE BY TASTY

Steps:

• In a large pot, cook the bacon over medium heat until crispy.
• Add the shrimp, salt, and pepper and cook until the shrimp is pink and opaque. Remove the shrimp and bacon from the pot, leaving any fat from cooking the bacon behind.
• Add the onions, tomatoes, and garlic to the pot and cook until the garlic is starting to brown.
• Add the cream and bring to a boil.
• Once the cream is boiling, add the fettuccine. Return the shrimp and bacon to the pan, along with the Parmesan cheese and parsley. Stir until the cheese melts and the sauce coats the shrimp and pasta nicely.
• Nutrition Calories: 2185 Fat: 125 grams Carbs: 192 grams Fiber: 9 grams Sugars: 20 grams Protein: 103 grams
• Enjoy!

GRILLED SHRIMP & FENNEL ALFREDO

Steps:

• 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.

FENNEL & GARLIC SHRIMP

Steps:

• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
• Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
• Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

SHRIMP ALFREDO PASTA

Steps:

• In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
• Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

DOUG'S GARLIC SHRIMP ALFREDO

Steps:

• Melt butter in a saucepan over medium heat. Whisk in half-and-half, milk, and Alfredo sauce mix. Bring to a boil, stirring occasionally. Reduce heat to low; stir in sun-dried tomatoes, mushrooms, and garlic. Cook and stir until flavors combine, about 10 minutes. Cover and keep warm.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine until tender yet firm to the bite, about 8 minutes. Drain.
• Preheat grill for medium heat and lightly oil the grate.
• Toss shrimp with lime juice in a large bowl. Cook on the hot grill until shrimp turn pink and start to blacken, 4 to 5 minutes.
• Combine sauce, fettuccine, and shrimp in a large bowl; mix well. Garnish with parsley.

GARLIC SHRIMP ALFREDO

Steps:

• In a pan, melt 1-2 tablespoons of butter. Add the shrimp and liberally sprinkle garlic powder on them. Stir occasionally until cooked. Set aside.
• In a small sauce pan, melt butter. Add garlic and let simmer until garlic is soft,.
• about 2 minutes. Add heavy cream, and pepper, simmer for 8-10 minutes. Add.
• Parmesan cheese and let simmer for 5-8 minutes longer. When sauce is.
• thickened add mozzarella cheese and stir until melted. Serve.
• Yield: 2 1/2 cups sauce.

CREAMY TAGLIATELLE WITH FENNEL

Steps:

• Add the oil to a non-stick frying pan. Tip in the fennel and cook for 10 mins until soft and slightly golden, adding the fennel seeds and garlic for the final 3 mins of cooking.
• Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of the cooking water for the sauce.
• Stir the lemon zest, juice, mascarpone and most of the parsley into the fennel mixture. Heat through then toss in the cooked pasta and a few tbsp of the cooking water. Give everything a good stir and season. Scatter over the remaining parsley and serve.

FENNEL GARLIC SHRIMP TAGLIATELLI ALFREDO

Steps:

• Boil 2 servings tagliatelli. Clean 8 shrimp. Sautee 1/3 cup sliced fennel bulb with 3-4 cloves garlic. Add shrimp and sautee. As the fennel is simmering, simmer 2 T cream cheese with ½ cup whole milk while whisking all the time. When everything is combined, bring to medium an cook until thick. Add salt and lots of freshly cracked pepper. Add the tagliatelli to the sauce. Toss in a handful of chopped parsley and then the fennel/garlic/shrimp mixture.