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Pasta Salad with Shrimp, Roasted Peppers and Fennel

Pasta Salad with Shrimp, Roasted Peppers and Fennel


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Ingredients

  • 2 1/2 tablespoons fresh lemon juice
  • 4 large garlic cloves, chopped
  • 4 teaspoons grated lemon peel
  • 1 pound farfalle (bow-tie) pasta, freshly cooked, rinsed, drained
  • 1 pound cooked deveined peeled shrimp, cut lengthwise in half
  • 3 7.25-ounce jars roasted red peppers, drained, sliced, juices reserved
  • 1 1/2 cups thinly sliced fresh fennel bulb
  • 3/4 cup finely chopped fresh basil
  • 1/3 cup pine nuts, toasted

Recipe Preparation

  • Whisk first 4 ingredients in large bowl to blend. Add remaining ingredients and toss to blend. Add enough reserved roasted pepper juices by tablespoonfuls to moisten if salad is dry. Season to taste with salt and pepper.

Recipe by Sandy Ercolano of Ridgewood NJReviews Section

Pasta With Garlic Shrimp


I am always asked where I find all of the recipes posted on my blog. Since I am closing in on twenty years of blogging and over fifteen hundred recipes, that is an excellent question. I discover many of my recipes while traveling in Italy and enjoying the fantastic food there. I always carry a small journal with me when we travel, and I describe my favorite meals in detail so I can replicate them at home. I also have hundreds of cookbooks that I often browse and get a lot of inspiration from each and every one. I have many friends and family members that share recipes with me as well. Even a trip to an outdoor market where I love to explore all the fresh seasonal produce inspires me, and I often have so many ideas of dishes I want to make that I run out of time.

This recipe is a straightforward one, and it epitomizes everything I love about Italian food. It uses a handful of right quality ingredients, and the dish comes together in mere minutes. This is another recipe that has been dropped from my blog after a redesign when I never managed to get appropriate photos of it to include it. This recipe was first posted on IFF in 2002, and although my photos are far from professional, I have to admit that they have improved considerably in the past two decades!

I first tasted this pasta many years ago while living in Italy. We were vacationing on a small island just off of Rome called Giglio, and the chef had just visited the docks where the fishermen gather with their bounty, and he returned with a bag of fresh shrimp. He put the pasta on to boil, cleaned and chopped the shrimp, and added a little butter, white wine, garlic, and red pepper. It was so delicious, similar to a shrimp scampi type of dish. I have made this simple recipe many times since, and it always brings back memories of that day. Since you chop the shrimp anyway, don’t buy the large, expensive kind. Small to medium-sized are just fine and, if possible, buy fresh shrimp for the best flavor.


Lidia’s Celebrate Like an Italian

Bring a large pot of salted water to a boil. Add the fennel quarters, and simmer until they just begin to become tender, about 5 to 7 minutes. Drain the fennel, and rinse under cold running water until cool enough to handle. Cut out the core section from each piece of fennel, then cut the fennel crosswise into 1/4-inch strips. Chop and reserve 1/4 cup tender fennel fronds. Return the water to a boil for the pasta.

Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic to the pan, and cook until golden brown, shaking the pan, about 3 minutes.

Increase the heat to medium high, scatter the shrimp in the pan, and season with the salt. Cook, tossing constantly, just until the shrimp turn pink, about 2 minutes. Remove the shrimp with a slotted spoon to a small bowl.

Over medium heat, add the butter to the skillet. When the butter is melted, add the leek. Cook until it just begins to wilt, about 5 minutes.

Meanwhile, add the pasta to the boiling water. Once the leek has wilted, add the fennel and red pepper flakes. Stir to coat the fennel in the butter, then add the white wine. Simmer until the wine is reduced away, then ladle in 1 cup of the pasta cooking water. Simmer until the sauce is reduced by half and the fennel and leeks are very tender, about 8 minutes. Stir in the fennel fronds and the reserved shrimp.

When the sauce is ready and the pasta is al dente, remove the pasta with a spider directly to the sauce. Toss to coat the pasta with the sauce. Remove the skillet from the heat, drizzle with a little olive oil, toss again, and serve.


Why does the recipe say to reserve the pasta cooking water?

This is a clever trick that helps to create a pasta sauce without needing to add extra oil or cream.
The water you have cooked the pasta in is well seasoned and also as the pasta cooks some of the starch is released into the water. This starch is valuable for making a delicious easy pasta sauce.

You'll find that most of the pasta dishes here on Sprinkles and Sprouts mention reserving pasta cooking water. And there are a lot of pasta recipes! You can see them all here in my Pasta collection!

Serving Suggestion:

Appetizer: This Mediterranean Roasted Vegetable Pasta is already packed with veg! So we would suggest skipping the side and instead, serve an appetizer whilst the veg is roasting. A platter of sliced meats would be perfect. Or a simple Caprese salad (try this Fig Caprese one for a twist on the classic!)

Alternatively: Serve this Roasted Veg Pasta as a side dish with your seared steak or grilled chicken.

Wine: The rich roasted flavors of this Mediterranean pasta work well with both red and white wine. When looking at white wines, pick a light dry white like a Pinot Grigio or an Albarino.
For red wines, you want to pick a light red, something like a Gamey or a Pinotage. Both of these will work with the sweetness of the roasted veg.

For more wonderful pasta recipes why not try these:

Pin this recipe for Mediterranean Roasted Vegetable Pasta. Pin it here.


Recipe Summary

  • 1 ½ pounds fresh peeled and deveined medium shrimp
  • ¼ cup butter
  • 2 tablespoons olive oil
  • ⅓ cup finely chopped onion (1 small)
  • 6 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • 1 12 ounce jar roasted red sweet peppers, drained and chopped
  • ½ cup dry white wine
  • ½ cup whipping cream
  • ¼ cup snipped fresh basil
  • 1 cup finely shredded Parmesan cheese (4 ounces)
  • 12 ounces dried pasta, cooked and drained

Rinse shrimp pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper cook and stir for 2 minutes. Add roasted peppers and wine.

Bring to boiling reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.

Add shrimp mixture and cheese to hot cooked pasta toss gently to combine.


17. Harvest Squash And Ricotta Stuffed Shells

Rachel commented: “I made this for dinner with friends. I was concerned that it was going to taste flat and one dimensional. I was wrong. I made it the night before so it was ready to go into the oven when I got home. I swapped out the zucchini for 8 oz of fresh spinach. I also left out the nutmeg as I find it overpowering. I would say the mozz is necessary. Definitely not light but great as a fall dinner.”


33 Simple Yet Stunning Pasta Recipes Perfect for Family Dinners

You can't go wrong with these crowd-pleasers, whether traditional Italian or classic all-American.

Matt Taylor-Gross

In Rome’s beloved version of pasta all’amatriciana, the crushed tomatoes and their juices are simmered in lard or the rendered fat of guanciale, a cured pork jowl that also garnishes the dish Beth Galton

Fast and easy dinners are always welcome in our home (we need something to balance all the fun project cooking after all). But if we can avoid sacrificing flavor or quality of ingredients along the way, that’s all the better.

It’s nothing new that pasta is a classic and respectable go-to when you’re in a time crunch or you (or your kids) just have a hankering for comfort food. It’s affordable, feeds a crowd, and can get a gourmet meal (hear us out) on the table in an instant. But strategic Italian-inspired choices like buying the best-quality dried pasta (or, if you have time, making your own), garnishing with fresh herbs or premium cheese, and starting with top-notch extra-virgin olive oil can go a long way in delivering a superlative dish.

Whether hearty and cheesy baked macaronis, vegetable-driven noodles, or simply sauced stuffed pastas, these family-friendly pasta recipes are perfect for weeknight cooking yet creative enough to save you from a dinner rut. Best of all, they’ll be ready before you can even say “pesto.”

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Pasta Salad with Shrimp, Roasted Peppers and Fennel - Recipes

From the kitchen of One Perfect Bite. One of the treasures of late summer is the abundance of expensive vegetables that can be purchased for pennies on the dollar in local markets. Fennel, leeks and peppers come to mind. As autumn takes hold, they will again soar in price, but for now, they can be enjoyed with abandon. My kitchen tends to track the seasons, and when these vegetables appear in farmer's markets, I know its time to pull my French and Italian recipes from storage and start to fix some of our favorite Mediterranean meals. It's still too warm for the heavier braises, but there are loads of lighter dishes that work really well and help to bridge the seasons. Today's recipe is one of them. I served this tonight with a simple roast chicken and some thickly sliced heirloom tomatoes. Nothing more was needed. This is a strongly flavored dish that will not appeal to all tastes, but if you have fond memories of the food of Provence and Tuscany, you are in for a real treat. While some chopping is involved, this is a easy dish to prepare, and, if you have even meager knife skills, you can have it on the table in an hour. This dish works well with plain grilled meats and roasts, as well as chicken. I think most of you will enjoy this side-dish. Here's the recipe.

Roasted Fennel and Peppers . from the kitchen of One Perfect Bite courtesy of Healthy Cooking Magazine

Ingredients:
2 large fennel bulbs, halved and sliced into 1-inch pieces
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional

Directions:
1) Preheat oven to 425 degrees F.
2) Place fennel, peppers, onion and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil sprinkle with salt, pepper and rubbed sage. Toss to coat.
3) Bake, uncovered, for 20-25 minutes or until tender, stirring twice. Garnish with fresh sage if desired. Yield: 6 servings.

59 comments :

I have never tasted fennel before!

I am very sure that this would be a family favourite..thanks for sharing. xoxo

Hi Marry, thanks for leaving comment @ my blog, your blog is inspiring, I'd love to try one of your recipe

These things are always expensive in Hawaii :( but that just means I can make it year round! I envy the people in your household. What a gorgeous meal. I like strong flavors by the way so I should have no problem with this one!

Yes peppers are expansive here too and probably one of a few variety that are not very happy in my garden:(I love both fennel and peppers and your salad looks really yummy:)

THis is a great recipe. I always have peppers in the fridge and use them a lot. Thank goodness they are never expensive here. I think I payed 3 for 2dollars or so. In winter they cost a bit more. They are easily to freeze for winter stock.

Lovely Mary, I picked my last fennels from my vaggie garden, unfortunately, but maybe i will be able to still find some in the market :).

This is beaut, Mary. Thank you for the great idea. I love these vegetables.

I love fennel and this recipe sounds like a goody. Take care Diane

I love both fennel and red peppers so I imagine that his would be wonderful. So perfect for summer's bounty. -)

I've never tasted fresh fennel before either. I'll have to see if our markets carry it. The photo looks delicious.

I adore your recipes.. Can I feature you on my blog when I recommend my readers some nice recipes from food blogs I like? :) Let me know!

Another healthy and delicious dish to put on my must do list!

I love fennel. if you're looking for a great fennel dish - click here - WOW it's a winner! It's great! xoxo from Trinidad

wonderful photo and such a delicious sounding meal. Love the fresh ingredients everywhere!

This dish sounds wonderful Mary and I have everything on site but the fennel. Bev does grow golden fennel but it's primarily for the swallowtail butterfly caterpillers that are currently devouring it.

Alas, our farmer's don't grow fennel and the one that grows leeks watches the market prices like a hawk so neither are very inexpensive here. But this does look good and I will try it sometime.

I don't remember ever eating fennel, but I'll bet if you cooked it, it'd be good!

Thanks for sharing your blues.

In the past year is when I have only really become enamoured with fennel.

I absolutely love your blog! Fennel is a firm favourite and I adore roasted peppers. They always look so luscious in anything!'

I love roasted fennel but have never done them with peppers, sounds delish! Thanks, Chris

I can't wait to try it, have not had fennel in a while and I love the addition of sage.

This one is going on the table tonight! perfect for my low-carb stint! Thank you. blessings

This would be great as a side dish, and roasting would bring out all the great flavours in these vegetables. Fantastic!

A TOP favourite combo of mine, fennel and peppers, and yours looks beautiful and so tasty too. I love your plate btw!
Karen

I'm not a huge fan of fennel but you make this dish look so good I'll have to try it again!

We've been harvesting peppers like crazy the past couple of weeks, freezing most of it. This would be a perfect use of the few I have in my fridge right now! It sounds delicious :)

I have had fennel only a handful of times, but have never used it in cooking myself. must change that! this dish looks wonderful!

Peppers are by far my favorite veg but coming it a $5.49 CI each (almost $7 US) they're a luxury I treat myself to only on rare occasions. I'll have to keep this recipe though because this looks like a fabulous way to showcase that yummy pepper flavor :)

I love roasted veggies and, as you said, at this period of year, the markets are full of these. Fennel is one of my favorite and I shall roast some today!

hi mary, thank you for your kind words. you have visited my blog before :) i do follow your blog. you have some unique recipes :)) love this combination of fennel and peppers

I have never cooked with fennel perfect recipe for me to try it out.
Rita

Mary, Fennel is such a funny vegetable. my husband dislikes it but I love it. Now cilantro. I hate it and my husband loves it. so weird. I usually just shave the fennel raw into a salad but I really like the idea of roasting it.

Hi Mary,
What a great dish, that we would really enjoy. Just stopping by from OTMM, thanks for sharing!
Miz Helen

My favorite time of year is when the farmer's market really starts to pick up and we get the late summer produce. Lovely dish!

I've tried fennel before and wasn't a huge fan, but that was a while ago and I really want to give it another chance. This looks like a simple way to do so!

This sounds so nice and light. I've never cooked with fennel before, if you can believe it, and this looks like a good way to start! :)

Oh my these is awesome!! I can almost smell it ^_^ Happy Monday Mary!

I love it when veggies are so seasonal that you needn't do more than roast them to have the taste good. Great side dish!

I really wish I liked fennel, because this pasta looks spectacular. Unfortunately, I have a strong aversion to the spice. I can easily distinguish if it's on a bagel, bread, soup, etc. Maybe I'll grow to like it someday. so then I can make this dish. :)

Mary, what a beautiful and colorful dish. although I have to admit that I never cooked fennel, and this dish is a great way to start.
Hope you have a wonderful week ahead :-)

roasted fennel is one of my favorites! hope you are having a fabulous week mary!

Hello Mary, I know this visit will surprise you but it is great to be here visiting once again. I have been lax in visiting for ever so long. Now that my busy summer has finally slowed down I am back and loving some time on my computer again.

The roasted fennel and peppers look delicious. I have never made a dish like this. I would like to try. Thanks for sharing your wonderful recipes with us. I am looking forward to many more visits and recipes to share that you are fond of making. I'm back.
Smile.
Hugs, Jeanne

Would you believe I've never had roasted fennel?! I love its licorice-like flavor and I bet roasting really makes it something special!

Mary. many thanks to visit our blog! we're very happy!! Thanks because your visit has allowed us to know your magnificent blog. We follow you too!

Beautiful and delectable as always! Love roasted peppers and the addition of fennel sounds absolutely mouth-watering :)

Have a wonderful day, Mary!

I don't like fennel much but you make this look good!

Glad to have another fennel recipe. I've received it several times in our CSA box and am sometimes at a loss for what to do with it.

This sounds lovely-- the blend of peppers and fennel sounds so good together! I agree, I'm trying to soak up all of the good produce before its gone. Its so nice while it lasts!

Fennel is also available here at some huge supermarkets but have no idea what to do with them. Yours look really interesting. I'm sure my hubby has no complaint! haha.
Hope you're enjoying your day.
Blessings, Kristy

The peppers in the market are so beautiful right now and this looks like a great side dish to showcase them.

I don't need memories, this makes me want to travel!

This looks absolutely amazing! I love fennel and peppers.

I discovered roasted fennel just a few months ago and can't get enough of it! This looks perfect. I've never tried roasting fennel with pepper. Bookmarking this to try soon.

Mary, I had to find my way back to this one to tell you than MY socks are still going up and down from this one!! LOVE the blend of the fennel, the red peppers, and the onion. Served it with a simple pork tenderloin thrown in the oven at the same time. Oh, my. the flavors of the fennel and sage went so very nicely with the pork. Of course, hubby and I were plotting how great this combo woule be on top of a brats in a roll! Thank you so much. Your recipes never disappoint! blessings


Pasta Salad with Asparagus and Shrimp

I picked up this interesting package of pasta on my Sante Fe trip last September and I’m just now getting around to doing something with it. The pasta is called Organic Leftovers Colored. All kinds of interesting shapes from Castles to bow ties, tubes, wheels, Viking helmets and shields. I knew this was going to be a fun pasta to eat. Here is one from Amazon that even looks prettier than the one I bought.

I really like all the different shapes in one package. When my sister and I were kids we use to eat Campbels Alphabet Soup. We would pick though it and try to spell out things with the pasta letters. Maybe I’ll pick through this pasta and pull out all the castles, horses and wine glasses and set up a little Games of Thrones Salad.

This salad was being served for lunch one day and I wanted to keep it pretty simple. Along with some blanched asparagus and cubed avocado I decided to add some boiled shrimp and oven roasted tomatoes (or you can use sun-dried) Then I remembered my lemon oil I had bought at a local olive oil store and knew that was going to be the base for my dressing.

Just in time for your July 4th parties.

BLAST FROM THE PAST: This Tomato and Onion Salad will be great once you start buying those fresh tomatoes from a farmer’s market or pick your own.

This looks like a Game of Thrones or maybe Vikings party makings.

By adding in the boiled shrimp, it turned this salad into a main dish luncheon salad for the weekend.

Dressing ingredients pretty simple.

Blanch the asparagus for a few minutes then put in ice water to immediately cool down.

Add the cooled asparagus to the salad.

Add in the shrimp (I cut mine in half lengthwise) and the avocado that you have rinsed under cold running water.


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