Ingredients

How to make it

  • Cook pasta according to package directions. Drain; return pasta to pan.
  • 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.
  • 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.
  • 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.
  • Toss shrimp mixture with pasta and orange pieces. Arrange on individual pasta plates. Sprinkle with reserved snipped fennel fronds.

Reviews & Comments 2

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Lovely. so glad to see you Watson.
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  • eliah 6 years ago
    Sounds so yummy... thank you
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