Italian Fish Recipes - Linguine with Fennel and Shrimp

Ingredients

• 12 ounces fresh or frozen peeled and deveined shrimp

• 8 ounces dried plain, spinach, or tomato-basil linguine or fettuccine

• 1 tablespoon olive oil or cooking oil

• 1 medium fennel bulb, trimmed* and sliced crosswise

• 1 cup chicken broth

• 1/4 cup orange juice

• 1 tablespoon cornstarch

• 2 oranges, peeled, halved lengthwise, and sliced

• 2 green onions, thinly sliced

---

Method:

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside. Cook pasta according to package directions, adding shrimp for the last 3 minutes of cooking or until shrimp are opaque and pasta is tender but still firm. Drain well. Return pasta and shrimp to hot saucepan; cover and keep warm.  

2. Meanwhile, for sauce, in a medium saucepan heat oil over medium heat. Add fennel; cook for 3 to 5 minutes or until crisp-tender. In a small bowl stir together chicken broth, orange juice, and cornstarch.

3. Add broth mixture to fennel in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in orange slices. Heat through.

4. Pour sauce over pasta mixture; toss gently to coat. Transfer to a warm serving dish. Sprinkle with green onions.

*Note: Cut off and discard upper stalks of fennel bulb. Remove any wilted outer layers of stalks. Wash fennel and cut in half lengthwise. Remove core and discard.