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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.

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

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

SAVE ON THIS RECIPE!

LOCATION

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
370
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
),
Cholesterol
160mg
160%;
Sodium
690mg
690%;
Total Carbohydrate
49g
49%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
10%;
Calcium
8%;
Iron
32%;
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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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