Fennel & Shrimp Fra Diavolo

Fennel & Shrimp Fra Diavolo

“This healthy Italian pasta recipe has the perfect combination of fennel, sweet shrimp and the spicy, garlicky tomato sauce.”
Serving: 4 | Ready in: 40m

• 8 oz. whole-wheat penne
• ¼ cup extra-virgin olive oil
• 1 small onion, sliced
• 1 medium fennel bulb, cored and sliced, fronds chopped and reserved
• 4 large cloves garlic, grated or minced
• 1 tsp. crushed red pepper
• ¾ tsp. Italian seasoning
• ½ tsp. salt
• ¼ tsp. ground pepper
• 1 28-oz. can diced tomatoes
• 1 lb. raw shrimp (21-25 count; see Tip), peeled and deveined

• Boil a big pot of water. Follow the directions on the package to cook penne in the hot water. Strain and put back to the pot, cover to keep it warm.
• At the same time, heat the oil on medium heat in a big skillet. Put in onion and fennel, cook while stirring for about 5 minutes, or until they start to soften. Put in pepper, salt, Italian seasoning, crushed red pepper and garlic; cook the mixture for 1 more minute. Put in tomatoes and their juice and simmer the mixture. Cook while stirring occasionally for 10 minutes. Put in shrimp, cook and stir occasionally for about 4 minutes, or until the shrimp is just cooked through.
• Toss the pasta with about half a cup of the tomato sauce to lightly coat the pasta. Divide into four pasta bowls and add the remaining shrimp and sauce on top. Before serving, you can sprinkle with chopped fennel fronds on top if

you want.

Nutrition Information
• Calories: 465 calories;
• Total Carbohydrate: 55 g
• Cholesterol: 159 mg
• Total Fat: 16 g
• Fiber: 10 g
• Protein: 31 g
• Sodium: 673 mg
• Sugar: 8 g
• Saturated Fat: 2 g

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