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Spicy Shrimp-and-Fennel Pasta

Yield 5 servings (serving size: 2 cups)

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

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

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

  4. 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.

  5. 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.