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

  1. 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.
  2. 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.
  3. 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