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Fennel Shrimp and Fusilli
Fennel Shrimp and Fusilli
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Prep Time:
30 minutes
Total Time:
30 minutes
Quick and easy shrimp pasta ready in just 30 minutes - perfect for a hassle-free dinner.
Ingredients:
  • 12 oz. (3 1/2 cups) uncooked fusilli (curly spaghetti)
  • 2 tablespoons olive oil
  • 1 1/2 lb. shelled deveined uncooked medium shrimp
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 1 cup coarsely chopped Italian plum tomatoes
  • 1/2 cup sliced pitted kalamata or ripe olives
  • 3/4 teaspoon fennel seed, crushed
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Cook the fusilli as per the package instructions until it reaches your desired doneness. Drain the pasta and cover it to keep it warm.
  • Heat oil in a large nonstick skillet over medium-high heat until sizzling. Add shrimp and season with garlic salt and pepper. Sauté for 2 to 3 minutes until shrimp are pink, stirring often.
  • Combine canned tomatoes, fresh tomatoes, olives, and fennel seed in a pot and mix thoroughly. Heat for 2 to 3 minutes until warmed through, stirring occasionally. Add fusilli and garnish with parsley before serving.

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