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  • Sauteed Shrimp With Penne In A Fennel Cream Tomato Sauce

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    Sauteed Shrimp With Penne In A Fennel Cream Tomato Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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
    •     salt
    •     freshly cracked black pepper

    Directions

    1. Cook pasta in plenty of salted, boiling water. Cook al dente. Don't cook beyond 12 min.
    2. Heat oil in a medium skillet. When it is very warm add in the garlic, shallots and saffron.
    3. Saute/fry for 2 min stirring continuously. Immediately add in the shrimp, and toss rapidly for another 2 min.
    4. Shrimp should be just pink and still opaque.
    5. Remove pan from heat. Add in vermouth or possibly wine.
    6. Remove shrimp from the pan and set them aside.
    7. Lower heat and return the pan to heat.
    8. Add in the tomatoes and the fennel. Cover and simmer for about 8 min. Uncover and add in the cream and cooked shrimp.
    9. Bring mix to the boil and remove from heat. Don't over cook.
    10. Drain pasta but don't rinse.
    11. Toss with the sauce.
    12. Add in the parsley and lemon juice.
    13. Season and stir.

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