Spaghetti with shrimp, fennel, tomatoes, and olives

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spaghetti with shrimp, fennel, tomatoes, and olives

Williams Sonoma

Spaghetti with shrimp, fennel, tomatoes, and olives

Dairy-Free, Soy-Free, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

25–35 Minutes

Shellfish, fennel, and olives are a classic Mediterranean combination; in this collaboration between Sunbasket 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving

Calories 600, Total Fat 23g (29% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 180mg (60% DV), Sodium 1340mg (58% DV), Total Carb. 6g (2% DV), Protein 30g
Contains: Crustacean Shellfish, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the spaghetti

Bring a medium sauce pot of generously salted water to a boil. Add the spaghetti and cook until just tender, 10 to 12 minutes. Drain and set aside.
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.
In a large sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Stir in the fennel seeds and cook until fragrant, about 10 seconds. Add the onion, fennel, and as many chile flakes as you like and season with salt and pepper. Cook, stirring occasionally, until the onion and fennel soften and start to brown, 8 to 10 minutes.
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 tomatoes, olives, and ¼ cup white wine or water to the sauce. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, 4 to 6 minutes. Add the shrimp and cook until just firm and cooked through, 4 to 5 minutes. Season to taste with salt and pepper.
Add the spaghetti and parsley to the sauce, drizzle with oil, and toss to coat.


Transfer the spaghetti, shrimp, and sauce to individual bowls and serve.

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.