| Level: | Easy |
| Total: | 30 min |
| Prep: | 12 min |
| Cook: | 18 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces orecchiette pasta
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small bulb fennel, chopped, plus 1 tablespoon chopped fennel fronds
- 2 cloves garlic, thinly sliced
- 2 tablespoons tomato paste
- 1/4 teaspoon red pepper flakes
- 1 large tomato, chopped
- 1/2 pound medium shrimp, peeled, deveined and roughly chopped 1/2 cup grated parmesan cheese
- 1 cup torn fresh basil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped fennel bulb and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium and add the garlic, tomato paste and red pepper flakes. Cook, stirring, 2 more minutes (add a splash of water if the mixture is sticking). Stir in the tomato, shrimp, 1/2 teaspoon salt and 1 cup of the reserved cooking water. Bring to a simmer and cook, stirring occasionally, until the tomatoes are saucy, about 8 more minutes.
- Add the pasta and cheese to the sauce and toss to coat. Drizzle with olive oil, season with salt and add more of the reserved pasta water to loosen, if necessary. Stir in the basil leaves and fennel fronds. Divide among plates.
- Per serving: Calories 532; Fat 15 g (Saturated 5 g); Cholesterol 131 mg; Sodium 919 mg; Carbohydrate 71 g; Fiber 6 g; Protein 29 g
Nutrition Facts
| Calories | 532 calorie |
| Total Fat | 15 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 131 milligrams |
| Sodium | 919 milligrams |
| Carbohydrates | 71 grams |
| Dietary Fiber | 6 grams |
| Protein | 29 grams |
Reviews
This is wonderful! Full disclosure we do not like fennel, so I subbed mix of mushrooms.i followed the recipe after that. This could be an easy week night meal
Easy and delicious! The fennel gives a nice flavor and can use medium shells if can’t find orecchiette. This will be a regular staple in our home.
This dish is amazing!! Top 3 pasta dish in our house.
This was delicious. I used a medium pot since I did not have a skillet, and it turned out great. However, I don’t think the bulb fennel is necessary. It is complicated to cut and I don’t think it added any additional flavor.
I was not a fan of this recipe, the flavors just didn’t work for me.
Delicious and easy to make.
best thing ive eaten in my life, considering i spent 43 years in prison i guess that aint sayin much but WOW amaze
Very good! A little spicy for me, but I’m a wimp. I also couldn’t find orecchiette in my southern Akansas grocery store, so I used mini shells; worked just fine.
This dish was very easy to prepare and was very delicious. It’s going into my rotation and my husband and I will be fighting over the leftovers tomorrow.