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Ингредиенты
- 12 lrg shrimp, peeled, and, deveined
- 2 c. dry penne pasta
- 1 Tbsp. extra virgin olive oil
- 2 lrg clv garlic, finely, minced
- 1 lrg shallot, finely, minced
- 1/8 tsp saffron
- 1/3 c. dry vermouth or possibly 1/3 c. white wine
- 1 med tomato, minced
- 1/2 c. minced fennel
- 1/2 c. thirty-five percent cream
- 1 Tbsp. fresh parsley, minced
- 2 tsp lemon juice
- Â Â salt
- Â Â freshly cracked black pepper
Инструкции
- Cook pasta in plenty of salted, boiling water. Cook al dente. Don't cook beyond 12 min.
- Heat oil in a medium skillet. When it is very warm add in the garlic, shallots and saffron.
- Saute/fry for 2 min stirring continuously. Immediately add in the shrimp, and toss rapidly for another 2 min.
- Shrimp should be just pink and still opaque.
- Remove pan from heat. Add in vermouth or possibly wine.
- Remove shrimp from the pan and set them aside.
- Lower heat and return the pan to heat.
- Add in the tomatoes and the fennel. Cover and simmer for about 8 min. Uncover and add in the cream and cooked shrimp.
- Bring mix to the boil and remove from heat. Don't over cook.
- Drain pasta but don't rinse.
- Toss with the sauce.
- Add in the parsley and lemon juice.
- Season and stir.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 501 | |
| Calories from Fat 49 | 10% |
| Total Fat 5.61g | 7% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 45mg | 2% |
| Potassium 415mg | 12% |
| Total Carbs 90.91g | 24% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.98g | 3% |
| Protein 20.16g | 32% |
