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Fennel Shrimp and Fusilli

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By Betty Crocker Kitchens
Updated Nov 17, 2010
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Shrimp provides a simple addition to a no-fuss pasta dish that's ready in 30 minutes - perfect for a dinner.

Fennel Shrimp and Fusilli

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 12 oz. (3 1/2 cups) uncooked fusilli (curly spaghetti)
  • 2 tablespoons olive oil
  • 1 1/2 lb. shelled deveined uncooked medium shrimp
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 1 cup coarsely chopped Italian plum tomatoes
  • 1/2 cup sliced pitted kalamata or ripe olives
  • 3/4 teaspoon fennel seed, crushed
  • 2 tablespoons chopped fresh parsley

Instructions

  • Step 
    1
    Cook fusilli to desired doneness as directed on package. Drain; cover to keep warm.
  • Step 
    2
    Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add shrimp; sprinkle with garlic salt and pepper. Cook 2 to 3 minutes or until shrimp turn pink, stirring frequently.
  • Step 
    3
    Add canned tomatoes, fresh tomatoes, olives and fennel seed; mix well. Cook 2 to 3 minutes or just until thoroughly heated, stirring occasionally. Stir in fusilli. Sprinkle with parsley.

Nutrition

370 Calories
8g Total Fat
26g Protein
49g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
370
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1g
5%
Cholesterol
160mg
53%
Sodium
690mg
29%
Total Carbohydrate
49g
16%
Dietary Fiber
3g
12%
Sugars
4g
Protein
26g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
32%
32%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 1/2 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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