Ingredients
- 2 medium-size fennel bulbs
- ½ pound linguine
- 2 teaspoons olive oil
- 3 large cloves garlic, peeled and minced
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 2 large tomatoes, seeded and diced
- ½ teaspoon grated orange zest
- 2 medium-size jalapeno peppers, seeded and minced
- 2 tablespoons chopped Italian parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
363 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 31 grams protein; 182 milligrams cholesterol; 748 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Cut the green tops off the fennel, chop and reserve. Trim the bulbs and slice them very thin on a mandoline or with a sharp knife. Set aside. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain and rinse.
- Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, for 20 seconds. Add the sliced fennel bulbs and cook until crisp-tender, about 10 minutes.
- Add the shrimp and cook until just cooked through, about 3 minutes. Season with 1 teaspoon of salt and pepper to taste. In a small bowl, stir together the tomatoes, orange zest and jalapenos. Place the linguine in a large bowl. Add the shrimp mixture, the tomato mixture and the remaining oil and toss to combine. Season with additional salt and pepper to taste. Divide pasta among 4 plates. Combine the fennel tops and parsley and sprinkle over pasta. Serve immediately.
35 minutes
Dining and Cooking