Shrimp provides a simple addition to a no-fuss pasta dish that's ready in 30 minutes - perfect for a dinner.
oz. (3 1/2 cups) uncooked fusilli (curly spaghetti)
tablespoons olive oil
lb. shelled deveined uncooked medium shrimp
teaspoon garlic salt
(14.5-oz.) can diced tomatoes, undrained
cup coarsely chopped Italian plum tomatoes
cup sliced pitted kalamata or ripe olives
teaspoon fennel seed, crushed
tablespoons chopped fresh parsley
Cook fusilli to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add shrimp; sprinkle with garlic salt and pepper. Cook 2 to 3 minutes or until shrimp turn pink, stirring frequently.
Add canned tomatoes, fresh tomatoes, olives and fennel seed; mix well. Cook 2 to 3 minutes or just until thoroughly heated, stirring occasionally. Stir in fusilli. Sprinkle with parsley.
Small to medium shrimp don't really need to be deveined, but they look prettier that way. The vein of large shrimp may contain grit so it must be removed.
Fennel tastes similar to anise but sweeter and more delicate. As with all seeds, crush fennel in a mortar and pestle to release flavor before use.
Frozen shrimp can be used in this recipe; thaw under cold water before use.
A French baguette, tossed green salad and banana sundaes complete the menu.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/2 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 3 Other Carbohydrate; 2 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.