Shrimp and fennel linguine
Shrimp and fennel linguine

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 375 g (1 pkg.) whole wheat linguine
  2. 30 mL (2 tablespoons) olive oil
  3. 3 garlic cloves
  4. 375 mL (1½ cups) sliced leeks
  5. 500 mL (2 cups) thinly sliced fennel bulb
  6. 340 g (1 pkg.) frozen peeled, deveined uncooked 90-110 size shrimp, thawed
  7. 10 mL (2 teaspoons) crushed fennel seeds
  8. 30 mL (2 tablespoons) finely chopped fennel fronds
  9. 80 mL (1/3 cup) grated lemon zest
  10. To taste, salt and pepper

Directions

  1. Cook pasta in a large saucepan of boiling water according to package instructions. Drain and reserve.

  2. In a large skillet, heat 15 mL (1 tablespoon) oil over high heat. Add garlic, leek and fennel. Sauté for 2 to 3 minutes, or until vegetables are tender-crisp. Reserve.

  3. Heat remaining oil over high heat and add shrimp. Cook for 2 to 3 minutes, or until cooked and lightly golden. Add pasta and vegetables along with fennel seeds. Stir to combine. Add chopped fennel fronds and lemon zest. Season with salt and pepper to taste.

Variation: Replace lemon zest by orange zest, and fennel seeds and fronds by fresh dill.

TIP: Reserve approx. 125 mL to 250 mL (1/2 to 1 cup) pasta cooking water. If the pasta seems dry, add a little cooking water and combine.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more