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Fennel Shrimp and Fusilli

 2 Ratings
1 Comments
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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Shrimp provides a simple addition to a no-fuss pasta dish that's ready in 30 minutes - perfect for a dinner.

Ingredients

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

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
370
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
1g
5%
Cholesterol
160mg
53%
Sodium
690mg
29%
Total Carbohydrate
49g
16%
Dietary Fiber
3g
12%
Sugars
4g
Protein
26g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
32%
32%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 1/2 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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