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Radiatore with Oranges, Fennel & Shrimp

Radiatore with Oranges, Fennel & Shrimp

Blood oranges, like fennel and Calamata olives, are native to the Mediterranean (though they are now grown in this country) and work happily together in this shrimp and pasta dish.

2 blood oranges or navel oranges
8 ounces radiatore pasta
1 tablespoon olive oil
1 medium red onion, halved and thinly sliced
2 cups thinly sliced fennel
3/4 pound medium shrimp, shelled and deveined
1/4 cup dry white wine or chicken broth
1/4 teaspoon salt
1/2 teaspoon pepper
6 Calamata or other brine-cured black olives, pitted and coarsely chopped

1 Grate 1 teaspoon of zest from one of the oranges and set aside. Peel both oranges, removing all of the spongy white pith. Working over a bowl, cut out the sections from in between the membranes, letting the sections drop into the bowl. Squeeze the juice from the membranes into the bowl. Cover and set aside.

2 In a large pot of boiling water, cook the pasta according to package directions. Drain.

3 Meanwhile, in a large nonstick skillet, heat the oil over high heat. Add the onion and fennel, and cook, stirring, until the fennel is tender, about 7 minutes.

4 Add the shrimp, wine, salt, and pepper, and cook until the shrimp are just opaque throughout, 3 to 4 minutes. Remove from the heat.

5 In a large serving bowl, toss the pasta with the shrimp mixture. Add the oranges (and juice), orange zest, and olives, and toss again.

Makes 4 servings

Nutrition Information (per serving)
calories 348 • total fat 6.5g (saturated 1g) • cholesterol 100mg • dietary fiber 5g • carbohydrates 51g • protein 19g • 385mg sodium • good source of: folate, niacin, selenium, thiamin, vitamin B12, vitamin C