Pasta With Shrimp, Fennel & Oranges

Ingredients

• 2 navel oranges
• 3/4 pound medium shrimp, shelled and de-veined
• 1/2 teaspoon black pepper
• 8 ounces gnocchi-shaped or radiatore pasta
• 1 tablespoon extra-virgin olive oil
• 1 medium red onion, halved and thinly sliced
• 2 cups thinly sliced fennel
• 2 teaspoons thyme, dried
• 1/4 cup chicken broth, canned or homemade
• 1/4 teaspoon salt
• 6 Kalamata olives pitted and sliced
• 1 ounce shredded Parmesan cheese

Directions

1. Grate 1 teaspoon of zest from one of the oranges and set aside. Peel both oranges. Working over a bowl, cut out sections from in between membranes, letting sections drop into bowl. Squeeze any juice from membranes over the sections. Discard membranes. Cover oranges and set aside.
2. Toss shrimp with orange zest and 1/4 teaspoon of pepper. Let stand at least 5 minutes.
3. In a large pot of boiling water, cook pasta according to package directions. Drain.
4. Meanwhile,in large nonstick skillet, heat oil over high heat. Add onion and fennel, and saute until tender, 3 to 4 minutes. Add shrimp, chicken broth, salt and remaining 1/4 teaspoon pepper, and saute until shrimp turn pink and are just cooked through, 3 to 4 minutes. Remove from heat.
5. In a large serving bowl, toss pasta with shrimp mixture. Add oranges (and juice)and toss again. Sprinkle with olives and Parmesan and serve.

recipe from: 01/01/08