Pasta with tomato, fennel and shrimp

Name: pasta with tomato, fennel and shrimp
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g trottole; 2 fennel bulb; 2 toe garlic; 3 el traditional olive oil; 2 tl ground fennel seed; 50 ml dry white wine; 400 g Citomat disks; 125 g creme fraiche; 300 g frozen raw peeled pink shrimps thawed; 15 g fresh fresh mint

Pasta with creamy sauce of tomatoes, fennel, shrimp and white wine.

Ingredients

Directions

Cook the pasta al dente according to the instructions on the package. Cut the fennel tubers lengthwise into thin strips and finely chop the garlic.
In the meantime, heat the oil in a skillet, add the fennel, garlic and fennel seed and cook over medium heat for 5 minutes. Change regularly.
Add the wine, turn the heat high and cook for 1 min. Add the tomatoes and crème fraîche. Season with pepper and salt.
Bring the sauce to the boil, add the shrimp, turn the heat low and cook in 5 minutes. Stir frequently.
Serve the pasta with the sauce and sprinkle with the leaves of the mint.