Shrimp And Fennel With Spinach Fettuccine Recipe

Ingredients

3 tablespoons olive oil

1/2 pound large uncooked shrimp, peeled, deveined

2 cups thinly sliced fennel bulb (about 1 large bulb)

1/4 teaspoon dried crushed pepper

1/4 cup chopped drained oil-packed sun-dried tomatoes

1 tablespoon minced garlic

1 1/2 teaspoons grated orange peel

1 bottle clam juice

2 teaspoons dried basil

1 pound spinach fettuccine, freshly cooked

Preparation

Heat oil in heavy large skillet over medium-high heat. Add shrimp and saute’ until just cooked through, about 3 minutes. Using slotted spoon, transter shrimp to bowl. Add fennel and dried crushed red pepper to same skillet and saute’ until fennel begins to soften, about 5 minutes. Add tomatoes, garlic and orange peel and stir 1 minute. Add clam juice and basil and simmer about 4 minutes to blend flavors. Add pasta and shrimp and toss until sauce coats pasta, about 2 minutes.