Fennel Seafood Linguine Recipes

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LINGUINE WITH SHRIMP, TOMATO AND FENNEL



Linguine With Shrimp, Tomato and Fennel image

Provided by Molly O'Neill

Categories     dinner, pastas, main course

Time 35m

Yield Four servings

Number Of Ingredients 11

2 medium-size fennel bulbs
1/2 pound linguine
2 teaspoons olive oil
3 large cloves garlic, peeled and minced
1 pound large shrimp, peeled and deveined
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 large tomatoes, seeded and diced
1/2 teaspoon grated orange zest
2 medium-size jalapeno peppers, seeded and minced
2 tablespoons chopped Italian parsley

Steps:

  • Cut the green tops off the fennel, chop and reserve. Trim the bulbs and slice them very thin on a mandoline or with a sharp knife. Set aside. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain and rinse.
  • Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, for 20 seconds. Add the sliced fennel bulbs and cook until crisp-tender, about 10 minutes.
  • Add the shrimp and cook until just cooked through, about 3 minutes. Season with 1 teaspoon of salt and pepper to taste. In a small bowl, stir together the tomatoes, orange zest and jalapenos. Place the linguine in a large bowl. Add the shrimp mixture, the tomato mixture and the remaining oil and toss to combine. Season with additional salt and pepper to taste. Divide pasta among 4 plates. Combine the fennel tops and parsley and sprinkle over pasta. Serve immediately.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 3 grams, Carbohydrate 58 grams, Fat 5 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 884 milligrams, Sugar 8 grams, TransFat 0 grams

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