Fettuccine with Fennel, Shrimp, and Peas
Recipe from Better Homes and Gardens

Shrimp and vegetables in a light wine sauce make up this low-calorie pasta dinner.


Fettuccine with Fennel, Shrimp, and Peas

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Servings: 4 servings
Total Time: 25 mins
Related Categories: Fettuccine, Low Calorie, Low Fat, Low Sodium, Shrimp and Pasta, Shrimp Pasta
 
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Ingredients
  • 6  ounces
    dried spinach fettuccine, plain fettuccine, or linguine pasta
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  • 1/2  of a small
    fennel bulb
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  • 1/4  cup
    chicken broth
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  • 1  teaspoon
    cornstarch
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  • 2  teaspoons
    olive oil
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  • 16  large
    shrimp, peeled and deveined
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  •  
    Salt and ground black pepper (optional)
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  • 1/4  cup
    dry white wine
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  • 2/3  cup
    fresh snow pea pods, trimmed and bias cut
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  • 1/4  cup
    sliced green onion
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  • 1 
    orange, peeled, segmented, and chopped
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Directions
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.
Nutrition information
Calories 300, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 129 mg, Sodium 197 mg, Carbohydrate 37 g, Fiber 4 g, Protein 24 g. Daily Values: Vitamin C 29%, Calcium 9%, Iron 19%. Percent Daily Values are based on a 2,000 calorie diet
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