Shrimp, Fennel And Tomato Fettuccine
- 9 ounces cherry tomatoes
- 2 tablespoons olive oil
- 14 ounces fettuccine fresh
- 1 bulb fennel cored and thinly sliced
- 1 red onion small, thinly sliced
- 1 lemon peel finely grated
- 1 pound large shrimp peeled and deveined
- 2 tablespoons baby capers rinsed and drained
- 3/4 cup heavy cream
- 1/4 cup dill chopped
- crusty bread to serve
- Preheat the oven to 325u0b0F. Line a baking pan with parchment paper.
- Place tomatoes on pan and drizzle with 1 tbsp of the oil. Season to taste. Bake 10-15 mins, until tender.
- Meanwhile, cook fettuccine in a large saucepan of boiling salted water according to package directions. Drain and return to pan.
- Heat remaining 1 tbsp oil in a large skillet on medium heat. Saute fennel, onion and lemon peel, 3-4 mins, until tender. Add shrimp and capers; saute 2-3 mins, until shrimp are almost cooked through. Stir in cream and tomatoes; simmer 1-2 mins.
- Add shrimp mixture and dill to pasta; toss to coat. Season to taste. Serve with crusty bread.
tomatoes, olive oil, fresh, fennel, red onion, lemon, shrimp, baby capers, heavy cream, dill, crusty bread
Taken from www.yummly.com/recipe/Shrimp_-Fennel-and-Tomato-Fettuccine-1404328 (may not work)