Pasta with Shrimp, Fennel & Oranges
Fresh fennel, sometimes called anise, lends its incomparable flavor to a medley of tastes in this light, shellfish, citrus, and pasta dish.
  • 2 navel oranges
  • 3/4 pound medium shrimp, shelled and deveined
  • 1/2 teaspoon black pepper
  • 8 ounces gnocchi-shaped or radiatore pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion, halved and thinly sliced
  • 2 cups thinly sliced fennel
  • 1/4 cup chicken broth, canned or homemade
  • 1/4 teaspoon salt
  • 6 Caponata or other brine-cured black olives, pitted and sliced
  • 1 ounce Parmesan cheese, shaved into long strips

1. Grate 1 teaspoon of zest from one of the oranges and set aside. Peel both oranges, removing all of bitter white pith. Working over a bowl, cut out sections from in between membranes, letting sections drop into bowl. Squeeze juice from membranes over sections. Cover oranges and set aside.

2. Toss shrimp with orange zest and 1/4 teaspoon of pepper. Let stand at least 5 minutes.

3. In large pot of boiling water, cook pasta according to package directions. Drain.

4. Meanwhile, in large nonstick skillet, heat oil over high heat. Add onion and fennel, and saute until tender, 3 to 4 minutes.

5. Add shrimp, chicken broth, salt and remaining 1/4 teaspoon pepper, and saute until shrimp turn pink and are just cooked through, 3 to 4 minutes. Remove from heat.

6. In large serving bowl, toss pasta with shrimp mixture. Add oranges (and juice) and toss again. Sprinkle with olives and Parmesan and serve.

Nutritional Information
Per serving: 374 calories, 9g total fat, 2.4g saturated fat, 4.8g monounsaturated fat, 1.2g polyunsaturated fat, 5.3g dietary fiber, 23g protein, 52g carbohydrate, 107mg cholesterol, 573mg sodium.
Good source of: folate, iron, manganese, selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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