Linguine With Fennel & Orange Shrimp

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3 tablespoons extra virgin olive oil

1/2 fennel bulb, cored and thinly sliced

4 garlic cloves, minced

1 1/2 pounds rock shrimp or medium shrimp, peeled and deveined

10 basil leaves, roughly chopped

1 tablespoon minced orange zest

1 pound linguine

1 cup chicken stock or low-salt chicken broth

Juice of 1 lemon

1/2 cup whipping cream

2 tablespoons butter

Salt and pepper to taste

Basil sprigs, for garnish

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