Pasta with shrimp and fennel

Picture this: juicy, tender shrimp mingling with sweet fennel and colourful bell peppers, all swimming in a rich, aromatic tomato sauce that has a perfect silky texture.

Fresh basil adds a pop of herbal goodness, while a sprinkle of lemon zest brings a zingy, refreshing kick that ties all the flavours together beautifully.

This recipe feels like a mini Mediterranean vacation on a plate, and it’s light, vibrant, and bursting with flavour.

Ingredients: (for 3 portions)

• 1 pointed sweet pepper
• 1 lemon
• 200 g tomato passata sauce
• 1 medium fennel
• 10 g fresh basil
• 180 g pasta (I used linguine, but you can use tagliatelle, spaghetti, or any pasta you have on hand)
• 5 garlic cloves
• 300 g peeled shrimp
• 50 g butter (divided into two parts – 20 g and 30 g)
• 1 red onion
• Spice mix: ½ teaspoon sweet paprika, ½ teaspoon hot paprika, ½ teaspoon dried oregano, ½ teaspoon dried rosemary, ½ teaspoon dried thyme
• Salt and pepper

Preparation:

Wash and prep the vegetables: remove the seeds from the pepper, slice it into quarters lengthwise, then cut into even strips. Peel the garlic, slice each clove in half lengthwise, and then cut into thin, even pieces. Quarter the fennel lengthwise, remove the tough core, and slice it into uniform strips. Finally, peel the onion, cut it into quarters, and slice it evenly.

Fill a pot with water, add a pinch of salt, and bring it to a boil. Once boiling, add the pasta and cook according to the package instructions. While the pasta is cooking, start preparing the sauce.

Melt 30 g of butter in a hot pan, then add the fennel, pepper, and onion. Cook over medium heat for about 7 minutes, then stir in the garlic and seasoning mix.

Pour in the tomato sauce along with a ladle of the boiling pasta water, stir well, and let it cook for about 4-5 minutes.

While the sauce simmers, cook the shrimp in a separate pan. Melt the remaining butter, then add the shrimp along with a pinch of salt and pepper. Stir and cook for a few minutes, just until the shrimp are perfectly done.

Set aside when ready.

By now, the sauce should be nicely reduced. Add the cooked and drained pasta, tossing well to coat. Then, add the shrimp along with any juices it has left in the pan, and mix everything.

Stir in the chopped basil and lime zest, salt and pepper, mix thoroughly, and your dish is ready to serve.

Serve with chopped basil on the side, so anyone can add a little extra if they like.

If you try the recipe, let me know how you liked it! 😊

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