Recipe

Fettuccine With Fennel Shrimp And Peas Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 6 months ago Stir-fry a colorful blend of shrimp, fennel, and snow peas and toss with pasta in a light wine sauce. This pasta dish says spring loud and clear. Prep:10m Cook:15m Servings:4	Watson2167
	pasta fennel shrimp snowpea orangesegment

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Ingredients

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

Directions

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.

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