Sweet shrimp and fennel is just the thing to pair with this spicy, garlicky tomato sauce. If you’re not a fan of heat, adjust the amount of crushed red pepper to taste.
Fennel & Shrimp Fra Diavolo Recipe
Fennel & Shrimp Fra Diavolo
8 oz. whole-wheat penne
¼ cup extra-virgin olive oil
1 small onion, sliced
1 medium fennel bulb, cored and sliced, fronds chopped and reserved
4 large cloves garlic, grated or minced
1 tsp. crushed red pepper
¾ tsp. Italian seasoning
½ tsp. salt
¼ tsp. ground pepper
1 can (28 oz.) diced tomatoes
1 lb. raw shrimp (21-25 count), peeled and deveined
Bring a large pot of water to a boil. Add penne and cook according to package directions. Drain, return to the pot and cover to keep warm.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and fennel and cook, stirring, until starting to soften, about 5 minutes. Add garlic, crushed red pepper, Italian seasoning, salt and pepper and cook for 1 minute more. Add tomatoes and their juice; bring to a simmer. Cook, stirring occasionally, for 10 minutes. Add shrimp and cook, stirring occasionally, until the shrimp is just cooked through, about 4 minutes.
Stir about ½ cup of the tomato sauce into the pasta to lightly coat it. Divide among 4 pasta owls and top with the remaining shrimp and sauce. Serve sprinkled with chopped fennel fronds, if desired. 4 servings
(Recipe for Fennel & Shrimp Fra Diavolo came from Eating Well Magazine, 2015)
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