Linguine With Shrimp, Tomato and Fennel Recipe

Name: Linguine With Shrimp, Tomato and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium-size fennel bulbs; 1/2 pound linguine; 2 teaspoons olive oil; 3 large cloves garlic, peeled and minced; 1 pound large shrimp, peeled and deveined; 1 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 2 large tomatoes, seeded and diced; 1/2 teaspoon grated orange zest; 2 medium-size jalapeno peppers, seeded and minced; 2 tablespoons chopped Italian parsley

Servings: persons

2 medium-size fennel bulbs
1/2 pound linguine
2 teaspoons olive oil
3 large cloves garlic, peeled and minced
1 pound large shrimp, peeled and deveined
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 large tomatoes, seeded and diced
1/2 teaspoon grated orange zest
2 medium-size jalapeno peppers, seeded and minced
2 tablespoons chopped Italian parsley

1
Cut the green tops off the fennel, chop and reserve.
2
Trim the bulbs and slice them very thin on a mandoline or with a sharp knife.
3
Set aside.
4
Bring a large pot of lightly salted water to a boil.
5
Add the linguine and cook until al dente, about 10 minutes.
6
Drain and rinse.
7
Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat.
8
Add the garlic and cook, stirring constantly, for 20 seconds.
9
Add the sliced fennel bulbs and cook until crisp-tender, about 10 minutes.
10
Add the shrimp and cook until just cooked through, about 3 minutes.
11
Season with 1 teaspoon of salt and pepper to taste.
12
In a small bowl, stir together the tomatoes, orange zest and jalapenos.
13
Place the linguine in a large bowl.
14
Add the shrimp mixture, the tomato mixture and the remaining oil and toss to combine.
15
Season with additional salt and pepper to taste.
16
Divide pasta among 4 plates.
17
Combine the fennel tops and parsley and sprinkle over pasta.
18
Serve immediately.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium-size fennel bulbs, 1/2 pound linguine, 2 teaspoons olive oil, 3 large cloves garlic, peeled and minced, and more.

Yes, Linguine With Shrimp, Tomato and Fennel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine With Shrimp, Tomato and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions