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Bow Ties with Shrimp and Fennel

  • 15minutes
  • 465calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H
MineralsNatrium, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package(s) (16 ounces)

  2. bow-tie or corkscrew pasta

  3. 1 bag(s) (16 ounces)

  4. frozen uncooked, shelled, and deveined extralarge shrimp

  5. 1 cup(s) frozen peas

  6. 1 small garlic clove

  7. 1 teaspoon(s) fennel seeds

  8. 1/2 teaspoon(s) salt

  9. 1/4 teaspoon(s) coarsely ground black pepper

  10. 4 medium (ripe tomatoes)

  11. diced 2 tablespoon(s) olive oil

  12. 2 ounce(s) feta cheese , crumbled

Instructions Jump to Ingredients ↑

  1. In large saucepot, prepare pasta in boiling salted water as label directs. After pasta has cooked 12 minutes, add frozen shrimp and peas to pasta cooking water and continue cooking 3 minutes or until pasta is done and shrimp turn opaque throughout.

  2. Meanwhile, in mortar with pestle, crush garlic with fennel seeds, salt, and pepper. Transfer mixture to medium bowl and stir in tomatoes and olive oil.

  3. Drain pasta and shrimp; return to saucepot. Add tomato mixture and feta cheese; toss well.

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