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.
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
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