Gemelli With Shrimp And Tomato Cream
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- ½cup finely chopped onion
- ½cup finely chopped fresh fennel bulb
- ½cup red bell pepper finely chopped
- 1teaspoon lightly crushed fennel seeds
- 1cup crushed canned tomatoes
- ½pound shelled medium shrimp
- ¼cup heavy cream
- Salt and freshly ground black pepper
- ½pound gemelli pasta
- ½tablespoon finely chopped Italian parsley
Nutritional analysis per serving (4 servings)
398 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 20 grams protein; 573 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy skillet. Add the onion, chopped fennel and bell pepper and sauté until all are tender. Stir in the fennel seeds and the tomatoes. Bring to a simmer and cook about 15 minutes.
- Step 2
Stir in the shrimp and cook a minute or two longer, but just until the shrimp are cooked. Stir in the cream, season the sauce to your taste with salt and pepper and remove from the heat.
- Step 3
Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente, about 10 minutes. Drain well.
- Step 4
Put the gemelli in a warm serving dish. Briefly reheat the shrimp and the tomato sauce, pour over the pasta and toss well. Sprinkle the parsley over the completed dish and serve.
Private Notes
Comments
Doubled onion. Fennel and pepper as well as shrimp. Also added cayenne pepper to vegetable mix and used shrimp shells with white wine and water (simmered to low volume) plus Parmesan cheese to augment.
I doctored it up with some red pepper, garlic, spinach and fresh basil
Excellent recipe, and I followed it exactly with one exception: Half a pound of medium shrimp for four servings struck me as a bit chintzy. I used a pound of bigger shrimp. It'd also be reasonable for anyone to add ingredients that are personal favorites, perhaps especially garlic, and to increase the tomatoes and even the cream.
Prepared with 1# WILD! Alaska Spot Prawns, substituted fennel for tarragon (1 tea in crushed tomatoes and 1 tea in raw shrimp). This recipe is a definite “make again”!
Excellent recipe, and I followed it exactly with one exception: Half a pound of medium shrimp for four servings struck me as a bit chintzy. I used a pound of bigger shrimp. It'd also be reasonable for anyone to add ingredients that are personal favorites, perhaps especially garlic, and to increase the tomatoes and even the cream.
I doctored it up with some red pepper, garlic, spinach and fresh basil
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