Spicy Shrimp-and-Fennel Pasta

Spicy Shrimp-and-Fennel Pasta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    teaspoon crushed red pepper

  • 1

    tablespoon olive oil divided

  • 1

    teaspoon grated lemon rind

  • 2

    tablespoons fresh lemon juice

  • 2

    garlic cloves minced

  • 1

    pound medium shrimp peeled and deveined

  • 10

    ounces uncooked linguine

  • 2

    cups coarsely chopped fennel bulb (about 2 medium bulbs)

  • 2

    cups diced seeded plum tomato

  • ½

    cup finely chopped niçoise or kalamata olives

  • ¼

    teaspoon crushed red pepper (¼ to ½ teaspoon)

  • 5

    tablespoons grated Asiago or Parmesan cheese

  • Fennel frond (optional)

Directions

Combine 1/4 teaspoon red pepper, 1 1/2 teaspoons oil, rind, juice, and garlic in a blender; process until smooth. Pour into a shallow dish. Stir shrimp into red pepper mixture. Cover mixture and marinate in refrigerator up to 4 hours, stirring occasionally. Cook linguine according to package directions, omitting salt and fat. Drain linguine, reserving 1/2 cup cooking liquid; set both aside. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fennel bulb, and sauté 6 minutes or until crisp-tender. Add shrimp mixture; cook 3 minutes or until shrimp are done. Add tomato and olives; cook an additional 2 minutes. Combine linguine, reserved cooking liquid, shrimp mixture, and 1/4 teaspoon crushed red pepper in a large bowl, and toss well. Sprinkle each serving with 1 tablespoon cheese. Garnish with fennel frond, if desired. Serving Size: 2 cups


Nutrition

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