Sauteed Shrimp With Penne In A Fennel Cream Tomato Sauce Recipe

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Servings: 4

Ingredients

Cost per serving $1.15 view details

Directions

  1. Cook pasta in plenty of salted, boiling water. Cook al dente. Don't cook beyond 12 min.
  2. Heat oil in a medium skillet. When it is very warm add in the garlic, shallots and saffron.
  3. Saute/fry for 2 min stirring continuously. Immediately add in the shrimp, and toss rapidly for another 2 min.
  4. Shrimp should be just pink and still opaque.
  5. Remove pan from heat. Add in vermouth or possibly wine.
  6. Remove shrimp from the pan and set them aside.
  7. Lower heat and return the pan to heat.
  8. Add in the tomatoes and the fennel. Cover and simmer for about 8 min. Uncover and add in the cream and cooked shrimp.
  9. Bring mix to the boil and remove from heat. Don't over cook.
  10. Drain pasta but don't rinse.
  11. Toss with the sauce.
  12. Add in the parsley and lemon juice.
  13. Season and stir.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 183g
Recipe makes 4 servings
Calories 501  
Calories from Fat 49 10%
Total Fat 5.61g 7%
Saturated Fat 0.88g 4%
Trans Fat 0.0g  
Cholesterol 32mg 11%
Sodium 45mg 2%
Potassium 415mg 12%
Total Carbs 90.91g 24%
Dietary Fiber 4.4g 15%
Sugars 3.98g 3%
Protein 20.16g 32%
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