Thinking Tropical

 Fennel-Basil Shrimp sauté over bow-ties pasta and Key lime marmalade glazed sponge cake and mango sorbet was on the Delicious Simplicity menu cooking show this month. The flavor was all tropical - lime, mango and rum.

Fennel-Basil Shrimp sauté over bow-ties pasta and Key lime marmalade glazed sponge cake and mango sorbet was on the Delicious Simplicity menu cooking show this month. The flavor was all tropical - lime, mango and rum.

Fennel-Basil Shrimp sauté over bow-ties pasta

Serves 4

3 tablespoons extra virgin olive oil

2 garlic cloves

1 shallot, sliced

½ cup fennel, diced

1-pound shrimp, shelled and deveined

¼ cup chicken stock

1 pint grape tomatoes

¼ - pound baby spinach, washed

6 basil leaves

1/2 pound bow ties pasta: cooked according to package directions

In a skillet, heat oil and add garlic. Cook for 1 minute.  Add shallot and fennel and tomatoes. Cook three minutes. Add shrimp and chicken stock. Cook until shrimp is done. Add spinach cook for one minute. Add Basil and cook one more minute. Remove from heat and toss with pasta. Serve.