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Fettuccine with Fennel, Shrimp, and Peas

Makes: 4 servings
Start to Finish 25 mins
Fettuccine with Fennel, Shrimp, and Peas
  • 6  ounces  dried spinach fettuccine, plain fettuccine, or linguine pasta
  • 1/2  of a small fennel bulb
  • 1/4  cup  chicken broth
  • 1  teaspoon  cornstarch
  • 2  teaspoons  olive oil
  • 16  large shrimp, peeled and deveined
  •  Salt and ground black pepper (optional)
  • 1/4  cup  dry white wine
  • 2/3  cup  fresh snow pea pods, trimmed and bias cut
  • 1/4  cup  sliced green onion
  • 1  orange, peeled, segmented, and chopped

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 300,
  • Fat, total (g) 5,
  • chol. (mg) 129,
  • sat. fat (g) 1,
  • carb. (g) 37,
  • fiber (g) 4,
  • pro. (g) 24,
  • vit. A (IU) 194,
  • vit. C (mg) 17,
  • Folate (g) 36,
  • sodium (mg) 197,
  • calcium (mg) 91,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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