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Categories:
tomatoes olive oil fresh fettuccine bulb fennel red onion lemon shrimp baby capers heavy cream dill crusty bread
Viewed: 56 - Published at: 8 years agoIngredients
- 9 oz cherry tomatoes
- 2 tbsp olive oil
- 14 oz fresh fettuccine
- 1 None bulb fennel, cored and thinly sliced
- 1 small red onion, thinly sliced
- 1 None lemon, peel finely grated
- 1 lb large shrimp, peeled and deveined
- 2 tbsp baby capers, rinsed and drained
- 3/4 cup heavy cream
- 1/4 cup chopped dill
- None None Crusty bread, to serve
Method
- Preheat the oven to 325°F. 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.
