| 1 box | BARILLA Spaghetti |
| 1/4 cup | extra virgin olive oil |
| 3 cloves | garlic, 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 |
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 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.