Shrimp And Fennel Pasta Food

SHRIMP AND ROASTED FENNEL DITALINI

Steps:

• Heat oven to 450°F. Shell shrimp, but keep tails intact, if desired; reserve shells. In a small pan over medium heat, toast fennel seeds until golden brown, 5 minutes; crush. In a bowl, toss shrimp with fennel seeds. In same pan, bring 1 cup water to a boil with 1/2 teaspoon salt and reserved shells; reduce heat and simmer, partially covered, 30 minutes. Remove and discard shells; simmer until stock reduces by half, 5 minutes. In a roasting pan, place sliced fennel, garlic, oil, pepper and remaining 1/2 teaspoon salt; toss. Roast until fennel is tender, 20 minutes. Stir in shrimp, stock and zest; roast until shrimp are just cooked through, 5 minutes. Cook pasta as directed on package until al dente. Drain pasta, reserving 1 cup cooking liquid. Add pasta to roasting pan; roast until pasta is completely cooked, adding reserved liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Serve garnished with julienned zest and fennel fronds, if desired.

ROASTED SHRIMP WITH FETA

Steps:

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
• Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

SPICY SHRIMP ORECCHIETTE

Steps:

• 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

FENNEL & GARLIC SHRIMP

Steps:

• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
• Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
• Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

FENNEL & SEAFOOD LINGUINE

Steps:

• Mix any brown crabmeat with the crème fraîche and cayenne pepper, and set aside. Pull away any tough outer leaves from the fennel bulb (you can keep these to use for stock). Trim the base, and remove the stem (again, reserve these for making stock, if you like). Finely chop the fronds and set aside. Slice the bulb in half along the core, then lay the pieces, cut-side down, on a chopping board. Cut each half into thick slices, then rotate by 90 degrees and chop.
• Heat the olive oil in a large, heavy-bottomed frying pan over a medium heat, add the fennel, shallot, chilli, garlic and a good pinch of sea salt and cook for 8-10 mins, or until the fennel and shallot are have softened. Add the tomatoes and cook for a few minutes more until they start to break down. Tip in the vermouth or white wine, and scrape up any browned bits from the bottom of the pan. Continue to cook until the liquid has reduced by about half, then remove from the heat.
• Meanwhile, cook the linguine in a large pan of boiling salted water, following pack instructions, until just al dente. Reheat the fennel sauce over a medium heat and transfer the pasta directly from its water to the sauce using tongs. Add a good ladleful of the pasta cooking water to loosen the mix, then spoon in the white crabmeat. Stir everything together well to agitate the mixture and emulsify the sauce. Add the crab and crème fraîche mixture, and stir for a few minutes until the sauce is thick and glossy. Stir in the chopped herbs and taste for seasoning - the sauce should be thick, silky and not too runny, so continue to cook until it's the right thickness, if needed. Season with a little lemon juice, then divide between warmed bowls.

SHRIMP AND FENNEL WITH PASTA SHELLS

Steps:

• In a large pot bring water to a boil. If you have them handy, toss in a few shrimp shells to flavor the water. Be sure to remove them before putting in the pasta.
• Cook pasta according to manufacturer's directions.
• Remove & drain cooked pasta from water with slotted spoon, reserving about 2 cups of liquid.
• Bring another pot of water to boil to blanch the fennel.
• While the water is heating, cut the greens off the fennel, remove the tough outer layer and quarter the bulbs. Keep the greens.
• Blanche fennel for 30-seconds to 1 minute in boiling water.
• Finely chop the leafy greens for use as a garnish.
• Slice blanched fennel bulb to pieces about the same size as the shrimp.
• In a large sauté pan heat olive oil over med-high heat.
• Slice/dice/crush garlic & sauté in hot oil (the finer the garlic, the stronger the flavor. For very mild flavor, slice the garlic thick & remove before adding any other ingredients).
• Add shrimp and some pepper flakes to pan. Cook shrimp in oil, about 1 minute each side.
• Remove shrimp from pan.
• Add fennel pieces to pan, and sauté for 1-2 minutes with pepper flakes to taste.
• Reduce heat to med and add pasta to pan, along with 1 1/2 cup of pasta water. The pasta water will form a creamy sauce.
• Stir while cooking about 2 minutes. If sauce cooks down too quickly or is not enough, add more pasta water.
• Add salt and pepper flakes to taste.
• Add shrimp back & stir to evenly coat with sauce.
• Just before serving toss in about 2 tablespoons of chopped fennel greens and parmesan cheese. Make any final salt/pepper adjustments.
• Serve garnished with additional fennel greens.

SHRIMP AND FENNEL PASTA

Steps:

• Heat the butter and oil over medium heat. (I may have used more than called for here.) Add the fennel and onion, stir, and saute until starting to soften. Put the pasta water on to boil. Reduce the heat on the fennel mixture to medium-low, add the garlic, and stir until fragrant. Add a splash of the wine to deglaze, reduce heat to low, and continue to cook, with one or more additions of wine as needed, while you cook the pasta. When the pasta is almost done, stir the shrimp into the fennel mixture and season to taste with salt and pepper. The shrimp should release a bit more moisture into the mixture to create a bit of sauce. Drain the pasta, return to the pot, and toss it with the tapenade and half the cheese. Serve onto plates and top with the fennel mixture and the rest of the cheese. Serves 2. Note: For a brighter flavor, might try substituting water for the wine and adding a squeeze of lemon to the fennel at the end.

LINGUINE WITH SHRIMP, TOMATO AND FENNEL

Steps:

• Cut the green tops off the fennel, chop and reserve. Trim the bulbs and slice them very thin on a mandoline or with a sharp knife. Set aside. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain and rinse.
• Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, for 20 seconds. Add the sliced fennel bulbs and cook until crisp-tender, about 10 minutes.
• Add the shrimp and cook until just cooked through, about 3 minutes. Season with 1 teaspoon of salt and pepper to taste. In a small bowl, stir together the tomatoes, orange zest and jalapenos. Place the linguine in a large bowl. Add the shrimp mixture, the tomato mixture and the remaining oil and toss to combine. Season with additional salt and pepper to taste. Divide pasta among 4 plates. Combine the fennel tops and parsley and sprinkle over pasta. Serve immediately.