Shrimp and Fennel Spaghetti

By nlhartman

In this quick pasta dish, thinly sliced fennel and garlic mingle with sugar and red pepper in a flavorful tomato sauce enriched by the delicate brininess of shrimp.

Ingredients

• 2 medium fennel bulbs
• 3 clove(s) garlic
• 1 pound(s) spaghetti
• 2 tablespoon(s) olive oil
• 1 teaspoon(s) sugar
• 1 teaspoon(s) crushed red pepper
• Salt
• 1 can(s) (28-ounce) no-salt-added diced tomatoes
• 1 pound(s) (26 to 30 count) medium shrimp, peeled and deveined
• 2 cup(s) frozen peas, thawed

Details

Servings 1
Preparation time 15mins
Cooking time 25mins
Adapted from goodhousekeeping.com

Preparation

Step 1

Heat large covered saucepot of salted water to boiling on high.

While water heats, core and thinly slice fennel; reserve fronds for garnish. Thinly slice garlic.

Add spaghetti to boiling water and cook for 2 minutes less than label directs.

Meanwhile, in 12-inch skillet, heat oil on medium-high. Add fennel, garlic, sugar, red pepper, and 1/4 teaspoon salt. Stir well, cover, and cook 5 minutes or until tender and brown, stirring occasionally. Stir in tomatoes and cook 5 minutes.

Add shrimp to spaghetti in boiling water. Cook 2 minutes with pasta. Drain spaghetti and shrimp and return to pot. Add tomato mixture, peas, and 1/4 teaspoon salt. Toss on medium-low 2 minutes or until well mixed. Garnish with fennel fronds.