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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is wonderful. Serve with and Italian salad, breadsticks and a nice white wine. Ingredients:
1 lb spaghetti or 1 lb elbow macaroni |
2 tablespoons olive oil |
4 garlic cloves, minced |
3 tablespoons bell peppers, finely chopped |
1 medium onion, coarsely chopped |
1/4 cup butter |
2 lbs shrimp, peeled and deveined |
1/2 teaspoon oregano leaves |
1/2 teaspoon fennel seed |
salt |
pepper |
1 cup heavy cream |
1 cup mozzarella cheese, shredded |
3 tablespoons parmesan cheese, grated |
1 cup black olives, coarsely chopped |
Directions:
1. Cook Ziti as directed on package.
2. In a skillet, sauté the garlic, bell pepper, and onion in olive oil until they wilt.
3. Coarsely chop 1 pound of the shrimp. Leave the other half whole.
4. Add the butter, reduce heat to low and add shrimp. Gradually add the oregano, fennel seeds, salt and pepper, and heavy cream.
5. Simmer the sauce for exactly 4 minutes on low, just to a slow bubble. Remove from the heat.
6. Cook the spaghetti; drain well and place in 1 1/2 quart casserole dish.
7. Pour the shrimp sauce over, add the mozzarella and Parmesan cheeses and mix everything together. Sprinkle the chopped olives on top of the pasta.
8. Place in the oven at 275F and heat to piping hot.
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