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Linguine With Shrimp, Tomato and Fennel

Linguine With Shrimp, Tomato and Fennel is a pasta recipe made with Size Fennel Bulbs, Inguine, Olive Oil, Garlic Peeled And Minced, and Shrimp Peeled And Deveined. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2
• 1/2 lb
• 2 tsp
• 3
• 1 lb
• 1 tsp
• Freshly Ground Pepper
• 2
• 1/2 tsp
• 2
• 2 tbsp

Method (preview)

1. 1

   Cut the green tops off the fennel, chop and reserve.

2. 2

   Trim the bulbs and slice them very thin on a mandoline or with a sharp knife.

3. 3

   Set aside.

4. 4

   Bring a large pot of lightly salted water to a boil.

5. 5

   Add the linguine and cook until al dente, about 10 minutes.

6. 6

   Drain and rinse.

7. 7

   Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat.

8. 8

   Add the garlic and cook, stirring constantly, for 20 seconds.

9. 9

   Add the sliced fennel bulbs and cook until crisp-tender, about 10 minutes.

10. 10

    Add the shrimp and cook until just cooked through, about 3 minutes.

11. 11

    Season with 1 teaspoon of salt and pepper to taste.

12. 12

    In a small bowl, stir together the tomatoes, orange zest and jalapenos.

13. 13

    Place the linguine in a large bowl.

14. 14

    Add the shrimp mixture, the tomato mixture and the remaining oil and toss to combine.

15. 15

    Season with additional salt and pepper to taste.

16. 16

    Divide pasta among 4 plates.

17. 17

    Combine the fennel tops and parsley and sprinkle over pasta.

18. 18

    Serve immediately.