Spicy Shrimp-and-Fennel Pasta

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5 servings (serving size: 2 cups)


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1/4 teaspoon crushed red pepper
1 tablespoon olive oil, divided
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 pound medium shrimp, peeled and deveined
10 ounces uncooked linguine
2 cups coarsely chopped fennel bulb (about 2 medium bulbs)
2 cups diced seeded plum tomato
1/2 cup finely chopped niçoise or kalamata olives
1/4 to 1/2 teaspoon crushed red pepper
5 tablespoons grated Asiago or Parmesan cheese
Fennel frond (optional)


Combine 1/4 teaspoon red pepper, 1 1/2 teaspoons oil, rind, juice, and garlic in a blender; process until smooth. Pour into a shallow dish.

Stir shrimp into red pepper mixture. Cover mixture and marinate in refrigerator up to 4 hours, stirring occasionally.

Cook linguine according to package directions, omitting salt and fat. Drain linguine, reserving 1/2 cup cooking liquid; set both aside.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fennel bulb, and sauté 6 minutes or until crisp-tender. Add shrimp mixture; cook 3 minutes or until shrimp are done. Add tomato and olives; cook an additional 2 minutes.

Combine linguine, reserved cooking liquid, shrimp mixture, and 1/4 teaspoon crushed red pepper in a large bowl, and toss well. Sprinkle each serving with 1 tablespoon cheese. Garnish with fennel frond, if desired.

Created date

January 1998

Nutritional Information

Calories 402
Caloriesfromfat 20 %
Fat 9.1 g
Satfat 2.2 g
Monofat 4 g
Polyfat 1.6 g
Protein 30.1 g
Carbohydrate 52.3 g
Fiber 3.7 g
Cholesterol 143 mg
Iron 6.5 mg
Sodium 389 mg
Calcium 200 mg