Grilled Shrimp Fennel Alfredo Recipes

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GRILLED SHRIMP & FENNEL ALFREDO



Grilled Shrimp & Fennel Alfredo image

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.

Provided by gertc96

Categories     Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb uncooked shrimp, peeled and deveined
2 minced garlic cloves, divided
1/2 teaspoon white pepper, divided
1 teaspoon grated lemon zest
2 (14 ounce) cans fat-free chicken broth
1 (8 ounce) package fat free cream cheese, softened
8 ounces dry fettuccine pasta, cooked according to pkg. directions
1 fennel bulb, white part only (reserve tops for garnish)
1 tablespoon extra virgin olive oil
1/2 cup minced red bell pepper
1/2 cup grated parmesan cheese
1/2 cup chopped flat-leaf Italian parsley

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.

Nutrition Facts : Calories 461.4, Fat 10.9, SaturatedFat 3.7, Cholesterol 279.4, Sodium 1624, Carbohydrate 43.8, Fiber 3.2, Sugar 1.6, Protein 46

FENNEL & GARLIC SHRIMP



Fennel & Garlic Shrimp image

Provided by Ina Garten

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 10

6 tablespoons good olive oil
1 cup chopped fennel bulb, fronds reserved
3 tablespoons minced garlic (9 cloves)
1/4 teaspoon crushed red pepper flakes
1 pound (16- to 20-count) shrimp, peeled with tails on
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Pernod (optional)
1 teaspoon fleur de sel
1/2 teaspoon freshly ground black pepper
French bread for serving

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



Shrimp Alfredo image

Instead of buying a jar of Alfredo sauce, make it from scratch with this simple recipe. The garlic aroma will call your family to the table.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked fettuccine
1/4 cup butter, cubed
1-1/2 cups heavy whipping cream
1 pound cooked medium shrimp, peeled and deveined
3/4 cup grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon pepper
1 teaspoon minced fresh parsley

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.

Nutrition Facts : Calories 794 calories, Fat 52g fat (31g saturated fat), Cholesterol 337mg cholesterol, Sodium 616mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.

Provided by MAMATIFF

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 8

1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
  • When sauce has thickened, combine with cooked pasta noodles; serve hot.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 57.7 g, Cholesterol 172 mg, Fat 10.6 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 280.7 mg, Sugar 2.7 g

FETTUCINI ALFREDO WITH GRILLED SHRIMP



Fettucini Alfredo With Grilled Shrimp image

Make and share this Fettucini Alfredo With Grilled Shrimp recipe from Food.com.

Provided by drskyles1

Categories     Lunch/Snacks

Time 55m

Yield 6 6, 6 serving(s)

Number Of Ingredients 14

2 cups half-and-half cream
1 lb fettuccine pasta
1/3 cup roasted garlic
1/2 cup fresh grated parmesan cheese
1/2 cup fresh grated romano cheese
1/2 cup asigo cheese
1 cup white wine
1 lemon, juice of
1 tablespoon lemon zest
1/8 cup fresh basil
1 teaspoon sea salt
1 teaspoon white pepper
mushroom
artichoke heart

Steps:

  • fettucini cooked aldente.
  • grill shrimp.
  • 1 tbl butter.
  • 1 tbl flour.
  • make and rue and brown flour and garlic.
  • add:white wine and wisk.
  • then add:half and half.
  • sour cream.
  • lemon juice and zest.
  • cheeses.
  • low heat .stir constantly.
  • lastly.
  • add grilled shrimp.
  • serve over pasta with juillienned fresh basil.
  • optional: mushrooms and artichoke hearts.

Nutrition Facts : Calories 510.9, Fat 20.9, SaturatedFat 12.2, Cholesterol 118.2, Sodium 889, Carbohydrate 51.4, Fiber 0.4, Sugar 1, Protein 22.6

FETTUCCINE ALFREDO WITH GRILLED CHICKEN & SHRIMP RECIPE - (4.2/5)



Fettuccine Alfredo with Grilled Chicken & Shrimp Recipe - (4.2/5) image

Provided by Tricia33

Number Of Ingredients 12

1 large chicken breast
6 large shrimp
Olive oil
Pinch garlic salt
Pepper, to taste
4 ounces fettuccine
1/2 cup butter
2 tablespoons all purpose flour
1 pint heavy cream
1 1/2 cups Parmesan cheese
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Steps:

  • Rinse the chicken and the shrimp, pat dry. Drizzle olive oil over both sides of the chicken breast and over the shrimp, season both with garlic salt and pepper. Oil the grill grates and preheat grill to medium-high. Thread the shrimp onto wooden skewers that have been soaking in water for at least 1 hour. Place the chicken directly over the flame and the shrimp on the top rack of your grill. Grill the shrimp until it is cooked through (they should be pink) and golden brown. Grill the chicken for 8 to 10 minutes on each side or until no longer pink in the middle. Remove both from grill and allow to cool. Slide or chop the cooked chicken. You can cut the shrimp in half too if you desire. If it's too early to grill, simply season the chicken breast and cut in bite sized pieces and saute in olive oil over medium high heat turning frequently until brown and crispy and cooked through. Then do the same with the shrimp. Shrimp will turn bright pink when finished cooking and only take a few minutes of sauteing on each side. Cook the fettuccine according the package directions. Drain well and set aside. In a medium saucepan, add the butter and melt over medium heat. Whisk in flour, stirring to combine. Allow to cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the heavy cream. Allow to come to a slow simmer. Reduce heat to low and add the parmesan cheese. Stir continually, until the cheese has all melted and the sauce has thickened. Add the garlic salt and pepper; stir to combine. Add the chicken and shrimp to the sauce. Pile fettuccine onto a plate or in a bowl, pour sauce over top, and enjoy!

GIANT SHRIMP WITH ARTICHOKES AND FENNEL



Giant Shrimp With Artichokes And Fennel image

Provided by Eric Asimov

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

Leaves of 2 sprigs fresh rosemary
4 cloves garlic, peeled and thinly sliced
4 tablespoons high-quality extra virgin olive oil
Salt and freshly ground black pepper
16 jumbo shrimp, cleaned and deveined
10 medium to large artichokes
1 teaspoon hot red pepper flakes
2 fennel bulbs, trimmed and thinly sliced
2 sprigs fresh thyme
1 bay leaf
1/4 cup lemon juice
Lemon-flavored olive oil (available in specialty food markets)

Steps:

  • Combine rosemary, garlic, 2 tablespoons olive oil, and salt and pepper to taste in medium bowl. Add shrimp, and turn until well coated. Marinate at room temperature for 30 to 60 minutes.
  • Meanwhile, preheat oven to 350 degrees. Using a paring knife, trim stem and outer artichoke leaves to tender hearts. Quarter hearts lengthwise, and cut out choke. Place in a mixing bowl; add remaining olive oil, pepper flakes, and salt and pepper to taste. Spread across a baking sheet, and bake until artichokes are tender, about 20 minutes. Remove from heat, and keep warm.
  • In a medium saucepan, combine fennel, thyme, bay leaf and lemon juice. Stir in 1/3 cup water. Cover and simmer over medium-low heat until tender, about 20 minutes.
  • Prepare a grill, or heat a large griddle or skillet until very hot. Grill or sear shrimp until pink, 2 to 3 minutes on each side. Transfer to a large bowl, and add artichoke hearts and fennel. Drizzle with lemon-flavored olive oil to taste, and toss until well blended. Divide among 4 plates, and serve.

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