Barilla: The official pasta and pasta sauce of HSN shares easy-to-make recipes at HSN.com

in the kitchen with Barilla

Barilla Spaghetti with Fennel and Shrimp

Yield: 4-6 Servings

Ingredients:

1 box Barilla Spaghetti
1/4 cup extra-virgin olive oil

3 garlic cloves, thinly sliced

1 bulb fennel, trimmed and thinly sliced (include some feathery portion)
1 pound medium shrimp, peeled and deveined

1 teaspoon dried oregano leaves
1 jar Barilla marinara

1 teaspoon fresh basil leaves, torn

1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup Parmesan cheese, grated

Directions:

Heat oil in large skillet over medium heat. Add garlic and fennel; sauté 2 to 4 minutes, or until fennel begins to soften. Add shrimp and oregano; sauté 5 to 8 minutes or until shrimp is cooked.
Add marinara sauce, basil, salt and pepper; continue cooking 3 to 5 minutes or until thoroughly heated.
Cook Barilla Spaghetti according to package directions; drain.
Place hot spaghetti on large serving platter; pour sauce over and serve. Makes 4 to 6 servings.

Substitute 1 tablespoon chopped fresh oregano leaves for dried oregano.

There's more on the menu

»	Barilla Linguine with Clams and Leeks Sauce
»	Barilla Piccoclini Mini Ziti with Cherry Tomatoes, Basil and Parmesan
»	Barilla Thick Spaghetti with Sicilian Pesto

for your pasta prep

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