Fennel Shrimp and Fusilli

Fennel Shrimp and Fusilli

Shrimp provides a simple addition to a no-fuss pasta dish that's ready in 30 minutes - perfect for a dinner.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

(1 1/2-cup)

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.
Makes 6 (1 1/2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
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.
Ingredient Substitution
Frozen shrimp can be used in this recipe; thaw under cold water before use.
Serving Suggestion
A French baguette, tossed green salad and banana sundaes complete the menu.

Nutrition Information:

1 Serving (1 1/2 Cups)
  • Calories 370
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1g,),
  • Cholesterol 160mg;
  • Sodium 690mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 26g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 3 Other Carbohydrate;
    • 2 1/2 Very Lean Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3 ;
    *Percent Daily Values are based on a 2,000 calorie diet.