Fettuccine with Fennel, Shrimp & Peas

Source: Better Homes and Gardens

6 ounces dried spinach and/or plain fettuccine noodles
1/2 small fennel bulb
1/4 cup chicken broth
1 teaspoon cornstarch
2 teaspoons olive oil
16 large shrimp, peeled and deveined
1/4 cup dry white wine
2/3 cup snow pea pods, trimmed and bias cut
1/4 cup sliced green onion
1 orange, peeled, segmented, and chopped

Cook pasta according to package directions. Drain; set aside.

Trim fennel, reserving 3 tablespoons of the green fronds; snip fronds and set aside. Thinly slice fennel bulb half and the first 2 inches of stalks. Discard the remaining stalks.

Stir together the chicken broth and cornstarch in a small bowl; set aside.

Heat oil in a medium saucepan. Cook shrimp and sliced fennel in hot oil over medium heat for 3 to 5 minutes or until shrimp are just cooked through; add salt and pepper to taste, if desired. Add wine; simmer until liquid is reduced to about a tablespoon.

Add broth mixture to saucepan. Cook and stir for 2 minutes or until thickened and bubbly. Remove from heat, and stir in pea pods and green onion.

Toss shrimp mixture with fettuccine and orange pieces. Arrange on individual pasta plates. Sprinkle with reserved snipped fennel fronds. Makes 4 servings.