Ingredients Jump to Instructions ↓

  1. 12 ounces fresh or frozen peeled and deveined shrimp

  2. 8 ounces dried plain, spinach, or tomato-basil linguine or fettuccine

  3. 1 tablespoon olive oil or cooking oil

  4. 1 medium fennel bulb, trimmed* and sliced crosswise

  5. 1 cup chicken broth

  6. 1/4 cup orange juice

  7. 1 tablespoon cornstarch

  8. 2 oranges, peeled, halved lengthwise, and sliced

  9. 2 green onions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Method :

  2. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside. Cook pasta according to package directions, adding shrimp for the last 3 minutes of cooking or until shrimp are opaque and pasta is tender but still firm. Drain well. Return pasta and shrimp to hot saucepan; cover and keep warm.

  3. Meanwhile, for sauce, in a medium saucepan heat oil over medium heat. Add fennel; cook for 3 to 5 minutes or until crisp-tender. In a small bowl stir together chicken broth, orange juice, and cornstarch.

  4. Add broth mixture to fennel in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in orange slices. Heat through.

  5. Pour sauce over pasta mixture; toss gently to coat. Transfer to a warm serving dish. Sprinkle with green onions.


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