Fennel Garlic Shrimp Tagliatelli Alfredo

For some unknown reason, fennel grows well at my house and I have adapted accordingly. I have used all every element of the fennel: bulb, leaves, seeds, flowers in food. In fact, the stems and fronds are wonderful to cook with—and here is my running list. But, of course, the bulb is delicious too. For those of you who fear the anise-ness that is fennel, consider sautéing it to a browned loveliness or else shave it paper-thin.

In this dish, the Shrimp and Fennel cut the richness of the alfredo. The process is simple though requires some eye to timing.

Plan:
Fennel Garlic Shrimp Tagliatelli Alfredo
Boil 2 servings tagliatelli.
Clean 8 shrimp.
Sautee 1/3 cup sliced fennel bulb with 3-4 cloves garlic. Add shrimp and sautee.
As the fennel is simmering, simmer 2 T cream cheese with ½ cup whole milk while whisking all the time. When everything is combined, bring to medium an cook until thick. Add salt and lots of freshly cracked pepper.
Add the tagliatelli to the sauce.
Toss in a handful of chopped parsley and then the fennel/garlic/shrimp mixture.