Provided by Florence Fabricant
Categories dinner, casseroles, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy skillet. Add the onion, chopped fennel and bell pepper and sauté until all are tender. Stir in the fennel seeds and the tomatoes. Bring to a simmer and cook about 15 minutes.
- Stir in the shrimp and cook a minute or two longer, but just until the shrimp are cooked. Stir in the cream, season the sauce to your taste with salt and pepper and remove from the heat.
- Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente, about 10 minutes. Drain well.
- Put the gemelli in a warm serving dish. Briefly reheat the shrimp and the tomato sauce, pour over the pasta and toss well. Sprinkle the parsley over the completed dish and serve.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 14 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 573 milligrams, Sugar 6 grams, TransFat 0 grams
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