Shrimp And Fennel With Spinach Fettuccine Recipe
How about trying a great Shrimp And Fennel With Spinach Fettuccine recipe? This Shrimp And Fennel With Spinach Fettuccine when served as an Appetizer will bring happiness in your dining room. I will look forward to your feedback.
Ingredients
2 main course servings
3 tablespoons olive oil
1/2 pound large uncooked shrimp, peeled, deveined
2 cups thinly sliced fennel bulb
1/4 teaspoon dried crushed red pepper
1/4 cup chopped drained oil packed sun dried tomatoes
1 tablespoon minced garlic
1 1/2 teaspoons grated orange peel
1 1/3 cups bottled clam juice
3 tablespoons chopped fresh basil or 2 teaspoons dried
1/2 pound spinach fettuccine, freshly cooked
Directions
Heat oil in heavy large skillet over medium high heat.
Add shrimp and saute until just cooked through, about 3 minutes.
Using slotted spoon, transfer 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.
Add shrimp and saute until just cooked through, about 3 minutes.
Using slotted spoon, transfer 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.
