FENNEL SHRIMP AND FUSILLI

Fennel Shrimp and Fusilli image

Shrimp provides a simple addition to a no-fuss pasta dish that's ready in 30 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

12 oz. (3 1/2 cups) uncooked fusilli (curly spaghetti)
2 tablespoons olive oil
1 1/2 lb. shelled deveined uncooked medium shrimp
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 (14.5-oz.) can diced tomatoes, undrained
1 cup coarsely chopped Italian plum tomatoes
1/2 cup sliced pitted kalamata or ripe olives
3/4 teaspoon fennel seed, crushed
2 tablespoons chopped fresh parsley

Steps:

Cook fusilli to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add shrimp; sprinkle with garlic salt and pepper. Cook 2 to 3 minutes or until shrimp turn pink, stirring frequently.
Add canned tomatoes, fresh tomatoes, olives and fennel seed; mix well. Cook 2 to 3 minutes or just until thoroughly heated, stirring occasionally. Stir in fusilli. Sprinkle with parsley.

Nutrition Facts : Calories 370, Carbohydrate 49 g, Cholesterol 160 mg, Fat 1 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 690 mg, Sugar 4 g