Light Shrimp Angel Hair with Fire-Roasted Tomatoes and Fennel
Yield: 4 servings
Total Time: 1h
A bright Mediterranean-style skillet pasta perfect for weeknights!
Accompaniment: Crusty French Bread
Ingredients
- 1 lb. (16-20 per lb) frozen raw shrimp, peeled & deveined, tail-off, thawed
- 4 tsp light tasting olive oil, divided (1 tsp for pasta, 2 tsp for shrimp, 1 tsp for finishing)
- 1 large red bell pepper, thinly sliced
- 1 small zucchini, diced
- 4 cloves of garlic, finely chopped
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 5.5 oz. angel-hair pasta, broken in half
- ⅔ cup chicken broth
- 1 fennel bulb, tops removed, fronds reserved, quartered, sliced
- ¼ cup fresh basil, chopped
- 1 tsp worcestershire sauce
- 1 tsp salt
- ½ tsp crushed red pepper flakes
- ½ tsp ground white pepper
- ¼ tsp fennel seed, finely crushed
- 10 cracks fresh black pepper
- a pinch of sugar
- juice of 1 lemon wedge
For serving
- fennel fronds, reserved from above
Instructions
Step 1: Gather all of the ingredients and prep the vegetables (chicken broth not pictured).
Step 2: In a small cup, combine the salt, crushed red pepper flakes, ground white pepper, and fennel seed.
Step 3: Finely crush and set aside.
Step 4: Bring a large pot of salted water to a boil over HIGH heat.
Step 5: Add the angel-hair pasta.
Step 6: Cook until just shy of al dente, about 3-4 mins. Drain and toss with 1 tsp light tasting olive oil to prevent sticking. Set aside.
Step 7: Thoroughly pat dry the shrimp, then heat 2 tsp light tasting olive oil in a large skillet over MEDIUM-HIGH until the oil is shimmering.
Step 8: Add the shrimp in a single layer and cook undisturbed for 1-2 mins.
Step 9: Flip and cook for 1 min more until just barely cooked through. Remove the shrimp from the skillet and set aside.
Step 10: Reduce the heat to MEDIUM and add the red bell pepper slices, diced zucchini, fennel slices, and a pinch of salt.
Step 11: Cook, stirring every 2 mins, until softened and starting to brown. About 18 mins.
Step 12: Add the garlic and seasoning mix to the skillet.
Step 13: Cook, stirring frequently, until fragrant. About 1-2 mins.
Step 14: Add the worcestershire sauce to the skillet and cook for 10-15 secs.
Step 15: Add a splash of chicken broth to the skillet.
Step 16: Stir and scrape to release the fond from the skillet.*
*TIP: Fond is the browned bits left on the bottom of a pan or pot after searing meat or vegetables.
Step 17: Add the undrained diced tomatoes, a pinch of sugar, and a pinch of salt.
Step 18: Bring to a simmer.
Step 19: Cook for 14-16 mins, stirring every 2 mins and adding splashes of chicken broth as needed if the pan becomes dry, until thickened and jammy.
Step 20: Add the remaining 1 tsp light tasting olive oil.
Step 21: Stir to combine then let the tomatoes sit undisturbed for 1-2 mins to lightly caramelize.
Step 22: Add the drained pasta then pour another splash of chicken broth into the skillet.
Step 23: Toss to combine, adding more chicken broth as needed until lightly glossy and coated.
Step 24: Return the shrimp to the skillet.
Step 25: Toss to combine then cook 1-2 mins to warm the shrimp.
Step 26: Remove from heat, then add the lemon juice, chopped basil, and 10 cracks of fresh black pepper.
Step 27: Toss gently to combine. Serve immediately topped with fennel fronds alongside crusty french bread.
