Spaghetti with shrimp, fennel, tomatoes, and olives
25 – 35 Minutes
Shellfish, fennel, and olives are a classic Mediterranean combination; in this collaboration between Sun Basket and the Williams Sonoma Test Kitchen, these ingredients form a hearty, easy sauce for pasta. If you have some white wine on hand, adding some to the sauce will help bring the flavors into focus, but water works just fine.
- ¼ pound spaghetti
- 1 yellow onion
- 1 fennel bulb
- ½ teaspoon fennel seeds
- ½ teaspoon red chile flakes (optional)
- 10 ounces wild Gulf shrimp
- 1 ounce Kalamata olives
- Fresh flat-leaf parsley
- 1½ cups diced tomatoes
Cook the spaghetti
While the spaghetti cooks, make the sauce.
Start the sauce
- Peel and coarsely chop the yellow onion.
- Trim the root from the fennel bulb; cut the fennel bulb in half lengthwise and cut away the core; coarsely chop the halves.
While the onion and fennel cook, prepare the remaining ingredients.
Prep the remaining sauce ingredients
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season generously with salt and pepper.
- Cut the olives in half.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Finish the sauce
Add the spaghetti and parsley to the sauce, drizzle with oil, and toss to coat.
Chef’s Tip In Step 2, you can thinly slice the onion and fennel lengthwise instead of coarsely chopping them. For an elegant presentation, slice them just under ¼ inch thick so that they cook down to about the same width as the spaghetti strands.
Calories: 600, Protein: 30 g, Total Fat: 23 g, Monounsaturated Fat: 13.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 2.5 g, Cholesterol: 180 mg, Sodium: 1340 mg, Carbohydrates 68 g, Fiber: 6 g, Added Sugar: 0 g.
Contains: Crustacean shellfish, Wheat