Fennel & Shrimp Fra Diavolo

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)