Fennel Shrimp and Fusilli

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

  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 6

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
  • 1 Cook fusilli to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 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.
  • 3 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    370
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    160mg
    160%;
    Sodium
    690mg
    690%;
    Total Carbohydrate
    49g
    49%
    (Dietary Fiber
    3g
    3%
      Sugars
    4g
    4%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    12%;
    Vitamin C
    10%;
    Calcium
    8%;
    Iron
    32%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 2 1/2 Very Lean Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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