Creamy fettucine with shrimp, fennel and orange

Name: creamy fettucine with shrimp, fennel and orange
Total time: 30 min
Yield: 4
Ingredients: 1 great fennel; 1 great onion; 1 orange; 100 ml White wine; 150 ml cooking cream; 400 g wok prawns; 3 el olive oil; 1 el apple vinegar; 1 el raisins; 15 el fennel seeds; 500 g fresh fettucini; 75 g babyleaf

Ingredients

Directions

Remove the top tips of the fennel, keep the leaves.
Cut the fennel in half and remove the core.
Cut into thin strips.
Cut the onion into cubes of 1 cm, fry them together with the fennel for about 5 minutes in a frying pan over medium heat with some olive oil.
Bring a pan with 4.5 liters of water to the boil.
Peel half of the orange with a peeler, peel so thinly that only the orange part is peeled off.
Finely chop this shell.
Cut the top and bottom of the orange and cut off the peel so that you see the flesh.
Cut out the segments with a sharp knife and collect the juice.
Raise the heat of the skillet and quench with the wine and orange juice.
Let boil for 5 minutes, then add the cream.
Let it boil for 5 minutes or until sauce is reached, then add the shrimp and orange peel.
Season with salt and pepper.
Make in a mixing bowl the dressing of the oil, vinegar, raisins and some salt.
Roast the fennel seeds briefly in a small dry frying pan over a high heat.
Add salt to the boiling water, boil the pasta as indicated on the package and drain.
Mix the hot pasta through the sauce.
Mix the baby leaf through the dressing, put in a salad bowl and sprinkle with the fennel seeds and the leaves.
Serve the pasta in deep plates with the orange wedges on it.