This shrimp, veggie and pasta toss takes only 30 minutes to put together, but it tastes like an authentic Italian meal. Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil until onion is tender but not brown. Shell and devein shrimp, chop the vegetables, and snip the herbs; cover and chill separately up to 4 hours.


Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.
Trim fennel, reserving enough of the green fronds to make 3 tablespoons when snipped; set aside. Cook shrimp and sliced fennel in hot oil over medium heat for 3 to 5 minutes or until shrimp are just cooked through; add salt and pepper to taste, if desired.





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