Linguine With Shrimp, Tomato and Fennel

5.0(18)

by Molly O'Neill·published 1994-10-23

Open original recipe

Dinner, Pastas, Main Course

Servings

Four servings

Total time

35 min

Calories / serving

388 kcal

Ingredients (11)

serves

2 medium-size fennel bulbs
1/2 pound linguinelinguine
2 teaspoons olive oilolive-oil
3 large cloves garlic, peeled and mincedgarlic
1 pound large shrimp, peeled and deveinedshrimp
1 teaspoon salt, plus more to tastesalt
Freshly ground pepper to tastepepper
2 large tomatoes, seeded and dicedtomato
1/2 teaspoon grated orange zestorange
2 medium-size jalapeno peppers, seeded and mincedpepper
2 tablespoons chopped Italian parsleyparsley

Instructions (3 steps)

01Cut 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.
02Meanwhile, 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.

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