• 1/4 c. extra virgin olive oil
  • 1 garlic clove, thinly sliced (equivalent to 1 tsp.)
  • 1 fennel bulb, trimmed and thinly sliced (include some of the feathery portion)
  • 1 lb. medium shrimp, peeled and deveined*
  • 1 tsp.dried oregano leaves (may substitute 1 T. chopped fresh oregano)
  • 1 jar (26 oz.) Barilla Marinara Sauce
  • 1/2 c. fresh basil leaves torn into pieces
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 box (16 oz) Barilla PLUS Spaghetti

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. Raise heat slightly and saute for 3 to 5 additional minutes or until
shrimp is cooked.

Add Marinara Sauce, basil, salt and pepper; continue to toss the pasta
with the sauce while cooking 3 to 5 additional minutes.

Cook spaghetti according to package directions. Drain. Transfer hot spaghetti to a large serving platter. Pour sauce over spaghetti and serve immediately.