Fantastic Fennel & Shrimp

Fantastic Fennel & Shrimp
Serves 4

Here’s a great quick and easy way to make your first fennel dish. And the shrimp and snow peas are there for your kids to pick out and eat if they are not ready for the terrific but different new taste.

6 oz dried plain or spinach fettuccine
1/2 of a small fennel bulb
1/4 cup chicken broth
1 tsp cornstarch
2 tsp olive oil
16 large shrimp, peeled and deveined
Salt and ground black pepper (optional)
1/4 cup dry white wine
2/3 cup snow pea pods, trimmed and cut diagonally
1/4 cup sliced green onion
1 small can mandarin oranges, drained



Start your pasta water to boil.

While it's heating trim fennel, reserving enough of the green fronds to make 3 Tbsp when snipped; set aside.

Thinly slice fennel bulb half and the first 2 inches of stalks. Toss the remaining stalks; set aside.

Water should be ready for pasta so stir the fettucine in and let it cook for 7 to 10 minutes while you finish the dish.

Stir together the chicken broth and cornstarch in a small bowl; set aside.

Heat oil in a medium saucepan and cook shrimp, sliced fennel & pea pods in hot oil over medium heat for about 3 minutes or until shrimp are just cooked through; add salt and pepper to taste, if desired. Add wine and simmer until liquid is reduced to about a tablespoon.

Pasta should be ready so drain it and set aside.

Add broth mixture to saucepan. Cook and stir for a couple minutes until sauce is thickened and bubbly. Remove pan from heat; stir in green onion.

Toss shrimp mixture with pasta and orange pieces and arrange on individual pasta plates. Sprinkle with reserved snipped fennel fronds and you're ready to accept the o-o-oh's and a-a-ah's from your eaters.