Pasta with Fennel, Tomatoes, Olives and Shrimp

Pasta with Fennel, Tomatoes, Olives and Shrimp is rated 5.0 out of 5 by 3.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 2

This innovative pasta dish starts with a quick shrimp and fennel stew, which is enhanced with fragrant fennel seeds and shiny black Kalamata olives. Start the meal with a salad of purchased roasted red peppers, fresh mozzarella and herbs.

Ingredients:

  • 1 1/2 Tbs. olive oil
  • 1/2 tsp. fennel seeds
  • 1 large fennel bulb, cored and thinly sliced lengthwise, fronds chopped and reserved
  • 1 yellow onion, halved and thinly sliced
  • Large pinch of red pepper flakes
  • Coarse kosher salt and freshly ground black pepper, to taste
  • 1 can (14.28 oz.) Italian tomatoes, preferably San Marzano
  • 1/4 cup pitted Kalamata olives, quartered lengthwise
  • 3 Tbs. dry white wine
  • 1/2 lb. shrimp, peeled and deveined
  • 7 to 8 oz. spaghetti, preferably multigrain

Directions:

Bring a large pot three-fourths full of salted water to a boil over high heat.

Meanwhile, in a large fry pan over medium-high heat, warm the olive oil. Add the fennel seeds and stir until fragrant, about 10 seconds. Add the fennel bulb, onion and red pepper flakes, and season with salt and black pepper. Sauté, stirring frequently, until the fennel and onion are tender and browning on the edges, about 10 minutes. Add the tomatoes, olives and wine. Simmer, breaking up the tomatoes with a wooden spoon, until the sauce thickens, about 5 minutes. Add the shrimp and simmer until they are just opaque at the center, about 5 minutes; do not overcook.

Meanwhile, add the pasta to the boiling water, stir well and cook until al dente, about 11 minutes.

Drain the pasta, add to the shrimp sauce and stir to coat the pasta. Taste and adjust the seasonings with salt and black pepper, and sprinkle with the fennel fronds. Transfer to a large warmed bowl and serve immediately. Serves 2.

Quick tips: Keep Kalamata olives on hand in the refrigerator to add zest to pastas and salads. American shrimp are delicious and are a sustainable seafood choice.

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).

Rated 5 out of 5 by from Easy and Simple! This will definitely be a regular on my dining table. The fennel seed and fennel bulb add fragrance and the firm bulb add crunchiness and crisp texture to this otherwise simple pasta. Slice the bulb thinly since fennel can be pretty firm and tough to eat. Utilize a mandoline if you have one. I used San Marzano diced tomatoes so I didn't have to cut or break whole tomatoes into pieces. And instead of spaghetti, I used penne cooked al dente. I was surprise the recipe didn't instruct to add more salt, but the blandness in the sauce will be balanced with the strong flavor of kalamata olives. Use the fronded top of the fennel in salad to tie the flavor together.
Date published: 2016-03-27
Rated 5 out of 5 by from Very very tasty Oh what a sauce! The flavours combine in such a lovely way. It's also a pleasure and quite simple to prepare. Highly recommended!
Date published: 2013-09-20
Rated 5 out of 5 by from Simple Mediterranean classic - good eats Great recipe for a relatively quick, light pasta. Pairs nicely with a crisp salad for that perfect easy-but-elegant trattoria/bistro-style home meal. Classic Mediterranean ingredients...another reviewer downrated it because they "didn't like the flavors", so, clearly, not recommended if you don't like fennel and kalamata olives which seems kind of obvious. Good recipe to use that fennel you (or I) forgot about in the fridge that's now just past salad-prime and some good quality frozen shrimp from the freezer = an easy hit. Nice with splash of Pernod added.
Date published: 2013-05-31
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