Shrimp and Fennel

Shrimp and Fennel
Servings: 4 Yield: servings Prep 15 mins Cook 13 mins


  • 4 tablespoons olive oil
  • 4 cups thinly sliced fennel
  • 1 1/4 pounds large shrimp, shelled and deveined
  • 1 orange sweet pepper, seeded and thinly sliced
  • 6 cloves garlic, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons capers
  • 2 tablespoons dry vermouth
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • 1/8 teaspoon salt
  • Spaghetti Cacio e Pepe (optional; see Note)

Make It

Shrimp and Fennel

1. In a large skillet, heat 2 tbsp of the olive oil over mediumhigh heat. Add fennel and cook 8 minutes, stirring occasionally. Remove to a plate.

2. Add remaining 2 tbsp olive oil to skillet; stir in shrimp, sweet pepper, garlic and red pepper flakes. Cook 4 minutes, stirring occasionally. Return fennel to skillet; stir in capers, vermouth and lemon juice. Cook 1 minute.

3. Garnish with parsley and season with salt. If desired, serve with Spaghetti Cacio e Pepe.

Spaghetti Cacio e Pepe

4. Cook 1/2 lb whole wheat thin spaghetti following package directions; drain. Stir in 1/2 cup grated Parmesan and 1 tsp coarsely ground black pepper or to taste. Drizzle with 2 tbsp extra-virgin olive oil.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 258, Fat, total (g): 15, chol. (mg): 210, sat. fat (g): 2, carb. (g): 6, fiber (g): 1, pro. (g): 24, sodium (mg): 480, Percent Daily Values are based on a 2,000 calorie diet.