Fettuccine with Fennel, Shrimp, and Peas

Fettuccine with Fennel, Shrimp, and Peas

FROM: RockyB





Fettuccine made with shrimp and vegetables


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.


Check Them Off Check each Item!
select item6 ounces dried spinach fettuccine, plain fettuccine, or linguine pasta
select item1/2 of a small fennel bulb
select item1/4 cup chicken broth
select itemcornstarch
select itemolive oil
select item16 large shrimp
select itemSalt and ground black pepper
select itemdry white wine
select itemfresh snow pea pods
select itemgreen onion
select itemorange

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