Fennel Shrimp and Fusilli

 

12

oz. (3 1/2 cups) uncooked fusilli (curly spaghetti)

2

tablespoons olive oil

1 1/2

lb. shelled deveined uncooked medium shrimp

1/2

teaspoon garlic salt

1/4

teaspoon pepper

1

(14.5-oz.) can diced tomatoes, undrained

1

cup coarsely chopped Italian plum tomatoes

1/2

cup sliced pitted kalamata or ripe olives

3/4

teaspoon fennel seed, crushed

2

tablespoons chopped fresh parsley

• 1 Cook fusilli to desired doneness as directed on package. Drain; cover to keep warm.
• 2 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.
• 3 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.