Shrimp And Fennel With Spinach Fettuccine

• 3 tablespoons olive oil
• 1/2 pound large uncooked shrimp, peeled, deveined
• 2 cups thinly sliced fennel bulb (about 1 large bulb)
• 1/4 teaspoon dried crushed pepper
• 1/4 cup chopped drained oil-packed sun-dried tomatoes
• 1 tablespoon minced garlic
• 1 1/2 teaspoons grated orange peel
• 1 bottle clam juice
• 2 teaspoons dried basil
• 1 pound spinach fettuccine, freshly cooked

1. Heat oil in heavy large skillet over medium-high heat. Add shrimp and saute' until just cooked through, about 3 minutes. Using slotted spoon, transter shrimp to bowl. Add fennel and dried crushed red pepper to same skillet and saute' until fennel begins to soften, about 5 minutes. Add tomatoes, garlic and orange peel and stir 1 minute. Add clam juice and basil and simmer about 4 minutes to blend flavors. Add pasta and shrimp and toss until sauce coats pasta, about 2 minutes.

olive oil, shrimp, fennel bulb, pepper, tomatoes, garlic, clam juice, basil

Taken from www.epicurious.com/recipes/member/views/shrimp-and-fennel-with-spinach-fettuccine-1248290 (may not work)