Fennel & Shrimp Fra Diavolo

Fennel & Shrimp Fra Diavolo

Fennel & Shrimp Fra Diavolo

 

Sweet shrimp and fennel is just the thing to pair with this spicy, garlicky tomato sauce.  If you’re not a fan of heat, adjust the amount of crushed red pepper to taste.

 

Fennel & Shrimp Fra Diavolo Recipe

 

Fennel & Shrimp Fra Diavolo

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 can (28 oz.) diced tomatoes

1 lb. raw shrimp (21-25 count), peeled and deveined

 

Bring a large pot of water to a boil.  Add penne and cook according to package directions.  Drain, return to the pot and cover to keep warm.

Meanwhile, heat oil in a large skillet over medium heat.  Add onion and fennel and cook, stirring, until starting to soften, about 5 minutes.  Add garlic, crushed red pepper, Italian seasoning, salt and pepper and cook for 1 minute more.  Add tomatoes and their juice; bring to a simmer.  Cook, stirring occasionally, for 10 minutes.  Add shrimp and cook, stirring occasionally, until the shrimp is just cooked through, about 4 minutes.

Stir about ½ cup of the tomato sauce into the pasta to lightly coat it.  Divide among 4 pasta owls and top with the remaining shrimp and sauce.  Serve sprinkled with chopped fennel fronds, if desired.           4 servings

 

(Recipe for Fennel & Shrimp Fra Diavolo came from Eating Well Magazine, 2015)

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White Bean and Ham Soup

White Bean and Ham Soup

White Bean and Ham Soup

 

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

 White Bean and Ham Soup Recipe

 

White Bean and Ham Soup

¼ Lb. (4 oz.) ham

1 large carrot

1 onion

1 medium fennel bulb

6 garlic cloves

1 (14 oz.) can peeled tomatoes

2 Tbsp. chopped sage

2 Tbsp. olive oil

2 (16 oz.) cans cooked cannellini beans, drained and rinsed

4 cups Kitchen Basic chicken broth

Pepper

Salt

Sage leaves

Slice the ham into thin strips, or dice it.  Dice the carrot and onion.  Chop the fennel and mince the garlic.  Chop the canned tomato and the sage.

In a soup pot, heat the oil.  Add the carrot, onion, fennel and garlic; sautéing on medium heat for 5 minutes.

Stir in the beans, ham, chicken broth, tomato, sage and pepper.  Bring to a boil, reduce to a simmer; and cook for 20 minutes.  Salt to taste and garnish with the extra sage leaves, if desired.        6 servings

 

(Recipe for White Bean and Ham Soup, was in The Everything Soup Cookbook, 2002, 2015)

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