Tagliatelle with Shrimp and Fennel
The best trick to enjoying seafood without spending a lot of money is to spread its flavour throughout a dish rather than serving a large amount. In this tagliatelle dish, the shrimp is chopped into little pieces so that you get some in every bite, and the sauce is also well flavoured. It also boasts […]
Ingredients
- 1 fennel bulb
- 1 carrot, cut into small dice
- 1 onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp (45 ml) olive oil
- 1/2 cup (125 ml) dry white wine (optional)
- 1 can (28 oz/796 ml) whole plum tomatoes
- 1/2 tsp red pepper flakes
- 3/4 lb (340 g) medium shrimp (31-40), shelled, deveined and diced
- 3/4 lb (340 g) tagliatelle
- 1 tbsp (15 ml) lemon juice
Instructions
- On a work surface, thinly slice the fennel stalks and fronds. Set aside in a bowl. Chop the bulb.
- In a large, deep skillet over medium-high heat, soften the fennel bulb, carrot, onion and garlic in 2 tbsp (30 ml) of the oil. Deglaze with the wine and let reduce until almost dry.
- Add the tomatoes and red pepper flakes to the skillet. Crush the tomatoes with a wooden spoon. Bring to a boil. Cover and simmer over medium-low heat for 15 minutes or until the vegetables are tender. Add the shrimp and continue to cook for 2 minutes or until cooked through. Season with salt and pepper.
- Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta.
- Add the pasta to the skillet of sauce. Reheat for 1 minute, stirring to coat the pasta in the sauce. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Add the lemon juice and remaining oil to the bowl of fennel stalks and fronds. Season with salt and pepper.
- Serve the pasta in bowls. Garnish with the fennel mixture.
The best trick to enjoying seafood without spending a lot of money is to spread its flavour throughout a dish rather than serving a large amount. In this tagliatelle dish, the shrimp is chopped into little pieces so that you get some in every bite, and the sauce is also well flavoured. It also boasts the anise taste of fennel, softened with carrot and garlic, and then combined with tomatoes and chili pepper for a spicy kick.