Spicy Shrimp Orecchiette
 
Prep time
Active time
Total time
 
Author:
Difficulty: easy
Est. Cost: $20
Serves: 4 servings
Ingredients
  • kosher salt
  • 12 ounces whole wheat orecchiette pasta
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 small bulb fennel, chopped, plus 1 tablespoon chopped fennel fronds
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons tomato paste
  • ¼ teaspoon red pepper flakes
  • 2 heirloom tomatoes, chopped
  • ½ pound medium shrimp, peeled, deveined and roughly chopped ½ cup grated parmesan cheese
  • 1 cup torn fresh basil
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1½ cups cooking water, then drain.
  2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped fennel bulb and ½ teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium and add the garlic, tomato paste and red pepper flakes. Cook, stirring, 2 more minutes (add a splash of water if the mixture is sticking). Stir in the tomato, shrimp, ½ teaspoon salt and 1 cup of the reserved cooking water. Bring to a simmer and cook, stirring occasionally, until the tomatoes are saucy, about 8 more minutes.
  3. Add the pasta and cheese to the sauce and toss to coat. Drizzle with olive oil, season with salt and add more of the reserved pasta water to loosen, if necessary. Stir in the basil leaves and fennel fronds. Let sit 2 to 3 minutes to thicken. Divide among plates.
Nutrition Information
Calories: 532 Fat: 15 g Saturated fat: 5 g Carbohydrates: 71 g Fiber: 6 g Protein: 29 g
Recipe by The Amiable Cooks at https://theamiablecooks.com/spicy-shrimp-orecchiette/