Grilled Shrimp Fennel Alfredo Recipes

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
• Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
• Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
• Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

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.

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.

SHRIMP ALFREDO

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.

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.

FETTUCINI ALFREDO WITH GRILLED SHRIMP

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.