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Sauteed Shrimp with Penne in a Fennel Cream Tomato Sauce

Sauteed Shrimp with Penne in a Fennel Cream Tomato Sauce
Cook Time
25 min
Yields
4 servings

Saffron flavoured shrimp sits atop creamy tomato penne pasta.

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ingredients

12
large shrimp, peeled, and, deveined
2
cup dry penne pasta
1
Tbsp olive oil
2
large cloves garlic, finely, chopped
1
large shallot, finely, chopped
tsp saffron
cup dry vermouth
cup white wine
1
medium tomato, chopped
½
cup chopped fennel
½
cup thirty-five percent cream
1
Tbsp fresh parsley, chopped
2
tsp lemon juice
salt
freshly cracked black pepper
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directions

Step 1

Cook pasta in plenty of salted, boiling water. Cook al dente. Do not cook beyond 12 minutes.

Step 2

Heat oil in a medium skillet. When it is very hot add the garlic, shallots and saffron.

Step 3

Sauté for 2 minutes stirring continuously. Immediately add the shrimp, and toss rapidly for another 2 minutes.

Step 4

Shrimp should be just pink and still opaque.

Step 5

Remove pan from heat. Add vermouth or wine.

Step 6

Remove shrimp from the pan and set them aside.

Step 7

Lower heat and return the pan to heat.

Step 8

Add the tomatoes and the fennel. Cover and simmer for about 8 minutes. Uncover and add the cream and cooked shrimp.

Step 9

Bring mixture to the boil and remove from heat. Do not over cook.

Step 10

Drain pasta but do not rinse.

Step 11

Toss with the sauce.

Step 12

Add the parsley and lemon juice.

Step 13

Season and stir.

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