Fennel Shrimp and Fusilli

  • Prep 30 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

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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