October 21, 2018
Wholemeal and spelt pasta

Radiatore with Fennel, Oranges, and Shrimp

by Berkeley Wellness  

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
  • ¾ pound medium shrimp, shelled and deveined
  • ¼ cup dry white wine or chicken broth
  • ½ teaspoon salt
  • ½ 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 per serving: 350 calories, 7g total fat (1g saturated), 100mg cholesterol, 5g dietary fiber, 51g carbohydrate, 19g protein, 530mg sodium.

A good source of: folate, niacin, selenium, thiamin, vitamin B12, vitamin C.

Also see 9 Healthy Recipe Ideas for Pasta.