36min prep 9min cook 27min | Created by: Emily Wilson
Crunchy elements and creamy textures burst with rich and refreshing flavors for a surprising dinner combination.
Ingredients
- Avocado — 2
- Fennel — 1
- Fresh Cilantro — 2 Tablespoons
- Fresh Lime Juice — 2 Teaspoons
- Lime Zest — 1 Tablespoon
- Shrimp, U12, Peeled And Deveined — 12
- Parmesan Cheese, Grated — 2 Cups
- Butter, Unsalted — 4 Tablespoons
- Heavy Cream — 1 Cup
- Fettuccini — 3⁄4 Pound
- Black Pepper
- Kosher Salt
- Extra Virgin Olive Oil — 1 Tablespoon
- Mayonnaise — 2 Tablespoons
- Orange Juice — 2 Tablespoons
Equipment
- Oven
- Stove Top — 2
- Chef’s Knife
- Colander
- Cutting Board
- Mandoline
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Mixing Bowl, Small
- Pot, Large (4-6 QT)
- Saucepan, Medium (2-4 QT)
- Sheet Pan
- Whisk
- Zester
Notes
- Fettuccini is pretty traditional, but feel free to use any pasta noodle you like—maybe even some whole wheat pasta to offset the rich sauce.
Add some fresh or frozen veggies or shrimp or chicken for a great entree.
- The recipe calls for U12-sized shrimp, which means 12 shrimp in a pound. Since the shrimp are quite large, they tend to be more expensive, so feel free to use smaller, less expensive shrimp and just serve more pieces per person.
Prep Steps
- 1 Pick cilantro leaves off the stems and finely chop to measure the indicated amount. Place in a small mixing bowl.
- 2 Add mayonnaise, orange juice, lime zest and lime juice to the bowl of cilantro. Season with salt and pepper to taste and stir to combine. Refrigerate until ready to serve.
- 3 Cut the stalks and bottom end off the fennel, then cut in half from top to bottom. Remove the core, then use a mandoline to slice into paper thin strips. Place in a large mixing bowl.
Cook Steps
- 4 Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- 5 Preheat the oven to 375 degrees.
- 6 Once water is boiling, add 1 tablespoon of salt and stir in the pasta. Cook until tender but with a slight bite, about [8-9 minutes], or according to the package instructions.
- 7 Dry shrimp thoroughly, then place on a sheet pan. Drizzle with olive oil and season with salt and pepper, then arrange in a single layer.
- 8 Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use a large spoon to scoop the avocado out of the skin, leaving it whole. Place on a cutting board, then slice thinly. Add slices to the bowl of fennel.
- 9 Place shrimp in the preheated oven. Bake until shrimp are pink, about 6-8 minutes. Flip each shrimp after [3 minutes] to ensure even cooking.
- 10 Combine heavy cream and butter in a medium saucepan. Place over medium heat and warm until butter is melted. Stir often.
- 11 Once butter is melted, remove saucepan from heat and stir in grated Parmesan. Season with salt and pepper, and whisk until cheese is melted and sauce is thick.
- 12 Drizzle the fennel and avocado mixture with the citrus mayonnaise. Season with salt and pepper, then scoop some of the mixture onto each dinner plate. Arrange the mixture in a nice mound in the center.
- 13 Arrange 3 shrimp around the fennel and avocado salad. Drizzle each plate with extra dressing from the bowl of fennel, if desired. Ready to eat!
- 14 Once pasta is strained, place it back in the pot and pour the Alfredo sauce over the top. Stir to combine.
- 15 Transfer the pasta Alfredo to dinner plates or serving bowls. Ready to eat!