Recipe
Description
This stunningly simple shrimp pasta for two is even easier if you buy shrimp that's peeled and deveined.
Servings and Ingredients
Ingredients
Serves 2
Quantity | Ingredient | Add |
---|---|---|
2 tbsp. Hy-Vee Select olive oil, divided | ||
8 jumbo shrimp, peeled and deveined, thawed if frozen | ||
Hy-Vee kosher sea salt, to taste | ||
Hy-Vee ground black pepper, to taste | ||
½ bulb fennel, thinly sliced | ||
½ (16-oz.) jar roasted red peppers, drained | ||
½ large onion, finely chopped | ||
1 tsp. garlic, minced | ||
¼ c. Hy-Vee heavy whipping cream | ||
¼ c. tomato, seeded and chopped | ||
6 oz. Hy-Vee fettuccine, dry | ||
Fresh fennel fronds, for garnish |
Things To Grab
- Large straight-sided skillet
- Platter
- Paper towels
- Plate
- Large pot
- Colander
Directions
- Heat 1 Tbsp. oil in a large straight-sided skillet over medium-high heat. Season shrimp with salt and pepper. Add shrimp to skillet; cook for 3 minutes or until shrimp are opaque, turning once. Transfer shrimp to a platter and keep warm.
- Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add fennel; cook until tender, stirring occasionally. Transfer fennel to a paper towel-lined plate.
- Add roasted peppers, onion and garlic to same skillet. Cook over medium heat until softened. Transfer mixture to a blender. Cover and blend until smooth. Return mixture to skillet; stir in cream, tomato and cooked fennel and shrimp. Simmer mixture while pasta is cooking.
- Cook fettuccine according to package directions; drain. Serve shrimp sauce over fettuccine. If desired, garnish with fennel fronds.
Nutrition facts
Servings
650 Calories per serving
Amounts Per Serving
- Total Fat: 72 g
- Cholesterol: 90 mg
- Sodium: 670 mg
- Total Carbohydrates: 78 g
- Protein: 19 g
Daily Values
0%
Vitamin A 120%
0%
Vitamin C 140%
0%
Iron 20%
0%
Calcium 10%