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Sauteed Shrimp with Penne in a Fennel Cream Tomato Sauce

  • 4servings
  • 25minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 large shrimp, peeled, and, deveined

  2. 2 cups dry penne pasta

  3. 1 tablespoon olive oil

  4. 2 large cloves garlic, finely, chopped

  5. 1 large shallot, finely, chopped

  6. 1/8 teaspoon saffron

  7. 1/3 cup dry vermouth

  8. 1/3 cup white wine

  9. 1 medium tomato, chopped

  10. 1/2 cup chopped fennel

  11. 1/2 cup thirty-five percent cream

  12. 1 tablespoon fresh parsley, chopped

  13. 2 teaspoons lemon juice

  14. salt

  15. freshly cracked black pepper

Instructions Jump to Ingredients ↑

  1. Cook pasta in plenty of salted, boiling water. Cook al dente. Do not cook beyond 12 minutes.

  2. Heat oil in a medium skillet. When it is very hot add the garlic, shallots and saffron.

  3. Sauté for 2 minutes stirring continuously. Immediately add the shrimp, and toss rapidly for another 2 minutes.

  4. Shrimp should be just pink and still opaque.

  5. Remove pan from heat. Add vermouth or wine.

  6. Remove shrimp from the pan and set them aside.

  7. Lower heat and return the pan to heat.

  8. Add the tomatoes and the fennel. Cover and simmer for about 8 minutes. Uncover and add the cream and cooked shrimp.

  9. Bring mixture to the boil and remove from heat. Do not over cook.

  10. Drain pasta but do not rinse.

  11. Toss with the sauce.

  12. Add the parsley and lemon juice.

  13. Season and stir.

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