Filter
Reset
Sort ByRelevance
John and Karen K.
Penne with tomatoes and shrimps
Penne with tomatoes, fennel and shrimps.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente according to the instructions on the package.
-
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.
-
Add the tomato sauce and fish stock and bring to the boil. Cook for 5 minutes on a high heat. Stir frequently.
-
Meanwhile cut the tomatoes into segments and the leaves of the parsley fine.
-
Drain the pasta, scoop together with the tomato, parsley and shrimp through the sauce and serve.
Blogs that might be interesting
-
15 minMain dishbutter, shallot, cooking cream, lemon, peeled shrimp, chilli pepper flakes, olive oil, garlic, linguine, Spaghetti, Parmesan cheese,linguine di cari uccellini -
25 minMain dishcarrots, chicken breast, sunflower oil, chilled potato slices, mix for vegetable sauce mild curry, tap water, pouring honey, apple compote,curry chicken with sweet carrots -
40 minMain dishchicken fillet, peanut oil, garlic, ginger syrup, fresh ginger, ketjapmarinademanis, ketjapmarinadeasin, soy sauce, onion, light brown caster sugar, five spice powder, meat broth tablet, Red pepper, flat leaf parsley,sweet chicken soy sauce -
15 minMain dishsmall red onion, White wine vinegar, red roasted peppers (from pot), Brie, peeled pistachio nuts, lentils (à 310 g), olive oil, capers, young leaf lettuce,lentil salad with brie
Nutrition
475Calories
Sodium0% DV1.276mg
Fat20% DV13g
Protein46% DV23g
Carbs21% DV62g
Fiber32% DV8g
Loved it