LINGUINE WITH SHRIMP, TOMATO AND FENNEL

Linguine With Shrimp, Tomato and Fennel image

Provided by Molly O'Neill

Time 35m

Yield Four servings

Number Of Ingredients 11

Ingredients

2 medium-size fennel bulbs
1/2 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
1/2 teaspoon grated orange zest
2 medium-size jalapeno peppers, seeded and minced
2 tablespoons chopped Italian parsley

Steps:

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.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 3 grams, Carbohydrate 58 grams, Fat 5 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 884 milligrams, Sugar 8 grams, TransFat 0 grams