1 lb. Fettuccini Noodles
1 15oz Jar of your favorite Alfredo Sauce
1 large Fennel bulb (fonds reserved, bulb quartered)
2 TB Extra Virgin Olive Oil
1 lb Large Shrimp (Peeled & De-veined)
Kosher Salt & Freshly Ground Pepper
Grilled Shrimp and Fennel Fettuccini Alfredo
Heat a grill to high. Cook the pasta according the package directions. Heat the alfredo sauce in a large deep skillet over low heat.
Meanwhile, coat the fennel bulb quarters with 1 TB of olive oil and season with salt.Grill, turning once, until grill marks appear on both sides(about 5 minutes). Transfer to cutting board. When cool enough to handle, cut out the core and discard, then thinly slice the bulb.
Coat the Shrimp with the remaining oil and season with salt & pepper. Grill, turning once, until just opaque throughout, about 2 minutes per side. Transfer to a plate.
Drain the pasta and immediately add to the heated sauce. Add the fennel and toss until everything is evenly coated. Divide among serving dishes and top with the grilled shrimp. Pluck and chop the fennel fronds and sprinkle on the top, along with freshly ground black pepper. Serve immediately.