Seafood - Shrimp and Fennel with Fettucine

3 T olive oil
1/2 pound shrimp, peeled/devined
2 cup thin sliced fennel (1 lge)
1/4 t dried crushed red pepper
1/4 c chopped drained oil-packed sundried tomatoes
1 T minced garlic
1 1/2 t grated orange peel
1 1/3 cups bottled clam juice
3 T chopped basil
1/4 pound fettucine, freshly cooked

Heat oil in heavy large skillet over med-hi heat. Add shrimp, saute till just cooked thru (abt 3 mins). Using slotted spoon, transfer shrimp to bowl. Add fennel and crushed red pepper to skillet, saute till fennel begins to soften (abt 5 mins). Add tomatoes through orange peel, stir 1 minute. Add clam juice and basil, simmer 4 mins to blend flavors. Add pasta and shrimp, toss to coat, about 2 minutes.

I find this to be too much pasta. Serves 2.