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John and Karen K.
Penne with tomatoes and shrimps
Penne with tomatoes, fennel and shrimps.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package.
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In the meantime, cut the fennel into thin slices. Heat the oil in a frying pan and fry the fennel for 3 minutes on medium heat.
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Add the tomato sauce and fish stock and bring to the boil. Cook for 5 minutes on a high heat. Stir frequently.
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Meanwhile cut the tomatoes into segments and the leaves of the parsley fine.
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Drain the pasta, scoop together with the tomato, parsley and shrimp through the sauce and serve.
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Nutrition
475Calories
Sodium0% DV1.276mg
Fat20% DV13g
Protein46% DV23g
Carbs21% DV62g
Fiber32% DV8g
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