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Fettuccine with Fennel, Shrimp, and Peas

Shrimp and vegetables in a light wine sauce make up this low-calorie pasta dinner.

3.0 by 3 people
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  • Makes: 4 servings
  • Start to Finish: 25 mins

Fettuccine with Fennel, Shrimp, and Peas



  1. Cook pasta according to package directions. Drain; return pasta to pan.
  2. Trim fennel, reserving enough of the green fronds to make 3 tablespoons when snipped; set aside. Thinly slice fennel bulb half and the first 2 inches of stalks. Discard the remaining stalks. Stir together the chicken broth and cornstarch in a small bowl; set aside.
  3. Heat oil in a medium saucepan. Cook shrimp and sliced fennel in hot oil over medium heat for 3 to 5 minutes or until shrimp are just cooked through; add salt and pepper to taste, if desired. Add wine; simmer mixture until liquid is reduced to about 1 tablespoon.
  4. Add broth mixture to saucepan. Cook and stir for 2 minutes or until sauce is thickened and bubbly. Remove pan from heat; stir in pea pods and green onion.
  5. Toss shrimp mixture with pasta and orange pieces. Arrange on individual pasta plates. Sprinkle with reserved snipped fennel fronds. Makes 4 servings.

Nutrition Facts (Fettuccine with Fennel, Shrimp, and Peas)

    Per serving:
  • 300 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 129 mg chol.,
  • 197 mg sodium,
  • 37 g carb.,
  • 4 g fiber,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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