Spicy Shrimp-and-Fennel Pasta |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
1/4 teaspoon crushed red pepper |
1 tablespoon olive oil, divided |
1 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
2 garlic cloves, minced |
1 pound medium shrimp, peeled and deveined |
10 ounces uncooked linguine |
2 cups coarsely chopped fennel bulb (about 2 medium bulbs) |
2 cups diced seeded plum tomato |
1/2 cup finely chopped niçoise or kalamata olives |
1/4 to 1/2 teaspoon crushed red pepper |
5 tablespoons grated asiago or parmesan cheese |
fennel frond (optional) |
Directions:
1. Combine 1/4 teaspoon red pepper, 1 1/2 teaspoons oil, rind, juice, and garlic in a blender; process until smooth. Pour into a shallow dish.
2. Stir shrimp into red pepper mixture. Cover mixture and marinate in refrigerator up to 4 hours, stirring occasionally.
3. Cook linguine according to package directions, omitting salt and fat. Drain linguine, reserving 1/2 cup cooking liquid; set both aside.
4. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fennel bulb, and sauté 6 minutes or until crisp-tender. Add shrimp mixture; cook 3 minutes or until shrimp are done. Add tomato and olives; cook an additional 2 minutes.
5. Combine linguine, reserved cooking liquid, shrimp mixture, and 1/4 teaspoon crushed red pepper in a large bowl, and toss well. Sprinkle each serving with 1 tablespoon cheese. Garnish with fennel frond, if desired.
|
|