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Spicy Shrimp-and-Fennel Pasta

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Ingredients

  • 1/4 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
  • 1/2 cup finely chopped niçoise or kalamata olives
  • 1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
  • 5 tablespoons grated Asiago or Parmesan cheese
  • Fennel frond (optional)

Details

Servings 1

Preparation

Step 1

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

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