Grilled Shrimp & Fennel Alfredo - cooking recipe

Ingredients

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

Preparation

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.