| 1 box | PLUS® Spaghetti |
| 1 jar | BARILLA® Marinara Sauce |
| 1/4 cup | extra virgin olive oil |
| 1 clove (1 teaspoon) | garlic, thinly sliced |
| 1 | fennel bulb, trimmed and thinly sliced including some of the feathery portion |
| 1 pound | medium shrimp, peeled and deveined* |
| 1 teaspoon | dried oregano leaves (may substitute 1 tablespoon chopped fresh oregano) |
| 1/2 cup | fresh basil leaves, torn into pieces |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
HEAT olive oil in large skillet over medium heat. Add garlic and fennel. Saute 2 to 4 minutes or until fennel begins to soften.
ADD shrimp and oregano to skillet. Raise heat slightly and saute for 3 to 5 additional minutes or until shrimp is cooked.
ADD Marinara Sauces, basil, salt and pepper.
COOK Spaghetti according to package directions. Drain. Toss pasta with sauce in skillet while cooking and additional 3 to 5 minutes.
TRANSFER hot PLUS® Spaghetti to a large serving platter and serve immediately.
Chef Lorenzo Boni
*If using frozen shrimp, defrost and drain all liquid.