Fennel & Shrimp Fra Diavolo

Sweet shrimp and fennel pair perfectly with the spicy, garlicky tomato sauce in this healthy Italian pasta recipe. If you’re not a fan of heat, adjust the amount of crushed red pepper to taste. Serve with a green salad and red-wine vinaigrette or sautéed green vegetables.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 8 ounces 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 teaspoon crushed red pepper
• ¾ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 1 28-ounce can diced tomatoes
• 1 pound raw shrimp (21-25 count), peeled and deveined

Directions

1. 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.
2. 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.
3. Stir about ½ cup of the tomato sauce into the pasta to lightly coat it. Divide among 4 pasta bowls and top with the remaining shrimp and sauce. Serve sprinkled with chopped fennel fronds, if desired.

Nutritional Information

Per Serving: 467 calories; 16 g fat (2 g sat, 11 g mono); 159 mg cholesterol; 56 g carbohydrate; 0 g added sugars; 7 g total sugars; 31 g protein; 9 g fiber; 728 mg sodium; 996 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.