Grilled Shrimp & Fennel Alfredo

• 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

1. Combine shrimp, one clove garlic, 1/4 teaspoon white pepper, and the lemon zest in a plastic zip-top bag. Refrigerate for 30 minutes.
2. 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.
3. Reduce heat to low and stir in cream cheese, whisking to melt; do not boil. Add cooked fettuccini; stir, cover, and set aside.
4. Leaving root end attached, slice fennel bulb lengthwise into 1/2" slices; brush slices with oil.
5. After heating skillet or grillpan over medium heat for 5 minutes, lightly coat with non-stick cooking spray.
6. Grill fennel about 3 minutes per side, or until fennel has softened.
7. Remove and keep warm.
8. Grill the shrimp about 1 minute per side, or until done.
9. Remove and keep warm.
10. Place fettuccini with its sauce on a platter; top with fennel and shrimp; sprinkle with red pepper, Parmesan cheese and parsley.
11. Garnish with reserved fennel fronds.

shrimp, garlic, white pepper, lemon zest, chicken broth, cream cheese, pasta, fennel, extra virgin olive oil, red bell pepper, parmesan cheese, flatleaf italian parsley

Taken from www.food.com/recipe/grilled-shrimp-fennel-alfredo-429720 (may not work)