This innovative pasta dish starts with a quick shrimp and fennel stew, which is enhanced with fragrant fennel seeds and shiny black Kalamata olives. Start the meal with a salad of purchased roasted red peppers, fresh mozzarella and herbs.
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort byCustomer Reviews for Pasta with Fennel, Tomatoes, Olives and Shrimp
Review 1 for Pasta with Fennel, Tomatoes, Olives and Shrimp
September 20, 2013
Cooks for:1 to 2 people
Would You Recommend? Yes
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Great recipe for a relatively quick, light pasta. Pairs nicely with a crisp salad for that perfect easy-but-elegant trattoria/bistro-style home meal. Classic Mediterranean ingredients...another reviewer downrated it because they "didn't like the flavors", so, clearly, not recommended if you don't like fennel and kalamata olives which seems kind of obvious. Good recipe to use that fennel you (or I) forgot about in the fridge that's now just past salad-prime and some good quality frozen shrimp from the freezer = an easy hit. Nice with splash of Pernod added.