Shrimp And Fennel With Spinach Fettuccine Recipes

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SPINACH SHRIMP FETTUCCINE



Spinach Shrimp Fettuccine image

I experimented for a couple of years before perfecting this colorful dish, and everyone raves about it. It is easy and light, and it fits into my busy schedule. -Kristin Walker, Suffolk, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 pound uncooked fettuccine
1 package (6 ounces) baby spinach
2 tablespoons olive oil
4 garlic cloves, minced
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 medium plum tomatoes, seeded and chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute spinach in oil for 2 minutes or until spinach begins to wilt. Add garlic; cook 1 minute longer. , Add the shrimp, tomatoes, Italian seasoning and salt; saute 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 283 calories, Fat 5g fat (1g saturated fat), Cholesterol 85mg cholesterol, Sodium 209mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

SHRIMP FETTUCCINE WITH SPINACH AND PARMESAN RECIPE - (4.4/5)



SHRIMP FETTUCCINE WITH SPINACH AND PARMESAN Recipe - (4.4/5) image

Provided by Marinel

Number Of Ingredients 9

8 ounces uncooked fettuccine
2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
10 ounces medium shrimp, peeled and deveined
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces fresh baby spinach
1 1/4 ounces Parmesan cheese, shaved

Steps:

  • 1. Cook pasta according to package directions, omitting salt and fat. 2. Melt butter and oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Remove garlic from pan with a slotted spoon; place in a small bowl. Increase heat to medium-high. Add shrimp, salt, and pepper to pan; cook 4 minutes or until shrimp are done, stirring occasionally. Add pasta, spinach, and garlic to pan; cook 1 minute or until the spinach wilts, tossing to coat. 3. Sprinkle with cheese.

FENNEL SPINACH SAUTE



Fennel Spinach Saute image

Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 teaspoons olive oil
2 teaspoons butter
1 cup thinly sliced fennel bulb
1/4 cup thinly sliced red onion
1 garlic clove, minced
6 cups fresh baby spinach
1/4 cup minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

SHRIMP AND ROASTED FENNEL DITALINI



Shrimp and Roasted Fennel Ditalini image

Provided by Joan Lang

Yield Serves 4

Number Of Ingredients 9

1 pound (16 to 20) extra large shrimp, shells intact, thawed if frozen
1 teaspoon fennel seeds
1 teaspoon salt, preferably sea salt, divided
1 fennel bulb, halved and sliced crosswise (chopped fronds for garnish, optional)
4 cloves garlic, chopped
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
Grated zest of 1 lemon (1 julienned strip for garnish, optional)
1/2 pound whole-wheat ditalini

Steps:

  • Heat oven to 450°F. Shell shrimp, but keep tails intact, if desired; reserve shells. In a small pan over medium heat, toast fennel seeds until golden brown, 5 minutes; crush. In a bowl, toss shrimp with fennel seeds. In same pan, bring 1 cup water to a boil with 1/2 teaspoon salt and reserved shells; reduce heat and simmer, partially covered, 30 minutes. Remove and discard shells; simmer until stock reduces by half, 5 minutes. In a roasting pan, place sliced fennel, garlic, oil, pepper and remaining 1/2 teaspoon salt; toss. Roast until fennel is tender, 20 minutes. Stir in shrimp, stock and zest; roast until shrimp are just cooked through, 5 minutes. Cook pasta as directed on package until al dente. Drain pasta, reserving 1 cup cooking liquid. Add pasta to roasting pan; roast until pasta is completely cooked, adding reserved liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Serve garnished with julienned zest and fennel fronds, if desired.

ONE-POT SHRIMP AND SPINACH FETTUCCINE ALFREDO PASTA RECIPE BY TASTY



One-Pot Shrimp And Spinach Fettuccine Alfredo Pasta Recipe by Tasty image

Here's what you need: butter, shrimp, salt, black pepper, garlic, bacon, baby spinach, heavy cream, fettuccine pasta, grated parmesan cheese, fresh parsley

Provided by Joey Firoben

Categories     Dinner

Yield 8 servings

Number Of Ingredients 11

2 tablespoons butter
1 lb shrimp, peeled and deveined
salt, to taste
black pepper, to taste
3 cloves garlic, minced
½ lb bacon, cooked, cut into small strips
7 oz baby spinach
1 ½ cups heavy cream
1 lb fettuccine pasta, cooked
¾ cup grated parmesan cheese
⅓ cup fresh parsley, chopped

Steps:

  • In a large pot, heat the butter over medium-high heat until browned.
  • Toss in the shrimp and season with salt and black pepper. Sear just until pink on both sides. Remove the shrimp from the pot and set aside.
  • Sauté the garlic and bacon until fragrant, about 30 seconds. Add in the spinach and stir until it begins to wilt.
  • Pour in the heavy cream and stir the pot to combine. Let the sauce come up to a simmer and reduce until thick and creamy, about 5 minutes.
  • Toss in the fettuccine, sprinkle over the parmesan cheese.
  • Sprinkle in the parsley and add the shrimp back to the pot. Toss until everything has warmed through.
  • Remove from heat and serve. Top with a sprinkle of fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 45 grams, Fat 29 grams, Fiber 2 grams, Protein 33 grams, Sugar 2 grams

CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY



Creamy One-pot Spinach Shrimp Pasta Recipe by Tasty image

Here's what you need: shrimp, olive oil, butter, garlic, salt, pepper, milk, chicken broth, fettuccine pasta, spinach, salt, pepper, italian seasoning, grated parmesan cheese

Provided by Hitomi Aihara

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1 ½ cups milk
1 ½ cups chicken broth
8 oz fettuccine pasta
4 cups spinach
1 teaspoon salt
½ teaspoon pepper
½ teaspoon italian seasoning
¼ cup grated parmesan cheese, extra to garnish

Steps:

  • In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
  • Cook until shrimp is pink, then put aside.
  • In the same pot, add milk, broth, and pasta.
  • Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
  • Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
  • Add the shrimp back in and give it a stir until fully incorporated.
  • Serve with some extra parmesan cheese, if desired.
  • Enjoy!

Nutrition Facts : Calories 630 calories, Carbohydrate 61 grams, Fat 26 grams, Fiber 2 grams, Protein 34 grams, Sugar 7 grams

FENNEL & GARLIC SHRIMP



Fennel & Garlic Shrimp image

Provided by Ina Garten

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 10

6 tablespoons good olive oil
1 cup chopped fennel bulb, fronds reserved
3 tablespoons minced garlic (9 cloves)
1/4 teaspoon crushed red pepper flakes
1 pound (16- to 20-count) shrimp, peeled with tails on
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Pernod (optional)
1 teaspoon fleur de sel
1/2 teaspoon freshly ground black pepper
French bread for serving

Steps:

  • Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
  • Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
  • Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

CREAMY CREOLE SHRIMP AND SPINACH PASTA



Creamy Creole Shrimp and Spinach Pasta image

A favorite restaurant in Hawaii serves a fantastic spicy, creamy, garlicky, shrimp, and spinach pasta. I played around with ingredients and finally arrived at this recipe. Easy preparation, easy to make, and just delicious. My family loves it! Great for a company dish as well.

Provided by Laurie Fontaine Bennett

Categories     Main Dish Recipes     Pasta     Shrimp

Time 49m

Yield 4

Number Of Ingredients 15

1 (16 ounce) package angel hair pasta
2 tablespoons butter
6 green onions, thinly sliced
3 tablespoons chopped fresh garlic
1 ½ pounds frozen cooked shrimp, tails removed
1 cup white wine
1 ½ tablespoons cornstarch
½ cup heavy whipping cream
2 teaspoons lime juice
2 teaspoons Creole seasoning
2 teaspoons white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 (9 ounce) package fresh baby spinach with carrots
¼ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
  • Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
  • Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
  • Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.

Nutrition Facts : Calories 749.6 calories, Carbohydrate 76.4 g, Cholesterol 388 mg, Fat 22 g, Fiber 6.4 g, Protein 51.2 g, SaturatedFat 11 g, Sodium 1540.4 mg, Sugar 5.6 g

SHRIMP AND FENNEL IN A TANGY CITRUS SAUCE



Shrimp and Fennel in a Tangy Citrus Sauce image

A delicious combination of tender shrimp, sweet fennel, and a tangy citrus sauce. Serve over flavored rice or barley.

Provided by limetastic

Time 25m

Yield 2

Number Of Ingredients 10

1 tablespoon vegetable oil
1 medium fennel bulb, chopped
1 small onion, chopped
2 cloves garlic, minced
1 cup small shrimp, peeled and deveined
½ teaspoon red pepper flakes
2 teaspoons teriyaki sauce
1 teaspoon ponzu sauce
1 teaspoon lime juice
salt and ground black pepper to taste

Steps:

  • Heat oil in a pan over medium heat. Add fennel, onion, and garlic to the hot oil and stir-fry until vegetables start to soften, 3 to 5 minutes. Add shrimp and red pepper flakes and cook until shrimp start to turn pink, about 2 minutes. Add teriyaki sauce, ponzu sauce, and lime juice; cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 more minutes.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 174 calories, Carbohydrate 14.7 g, Cholesterol 96.5 mg, Fat 7.8 g, Fiber 4.5 g, Protein 12.9 g, SaturatedFat 1.3 g, Sodium 468.8 mg, Sugar 2.7 g

MEDITERRANEAN FETTUCCINE WITH SHRIMP AND SPINACH



Mediterranean Fettuccine With Shrimp and Spinach image

I got this off the back of some store-brand fettucine noodles and gave it a try. Dh said to make sure I kept the recipe! It is very rich and I usually decrease the salt and dried basil to help that a bit, and I thinned it down just a bit with milk, but otherwise it's a fancy-looking dish with very little effort.

Provided by winkki

Categories     One Dish Meal

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup sour cream
1/2 cup crumbled feta cheese
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
3 garlic cloves, peeled and chopped
2 teaspoons dried basil, crushed
8 ounces fettuccine pasta, uncooked
1 (10 ounce) package frozen spinach, thawed
12 ounces medium shrimp (uncooked, peeled, & deveined)

Steps:

  • Combine sour cream, feta, red pepper, salt, garlic, and basil.
  • Set aside.
  • Cook fettucine according to pkg directions, but after first 8 minutes, add spinach and shrimp to boiling water/pasta.
  • Boil 2 more minutes.
  • Drain thoroughly.
  • Add hot pasta/shrimp mixture to sour cream mixture; toss lightly.
  • Serve immediately.

Nutrition Facts : Calories 417.9, Fat 18, SaturatedFat 9.8, Cholesterol 197.6, Sodium 1395.6, Carbohydrate 39.7, Fiber 2.5, Sugar 3.3, Protein 25.2

SHRIMP AND FENNEL WITH PASTA SHELLS



Shrimp and Fennel With Pasta Shells image

This is a quick and flavorful dish that I pieced together from a half-remembered cooking show. The licorice flavor of the fennel works well with the shrimp and red pepper. In addition to being fast, it also reheats exceptionally well. I've always done the ingredients by eye, so all measurements should be treated as approximate. With a little planning you can do a lot of the prep and cooking in parallel. May be used as a main dish or as a side.

Provided by Chef Grizzly

Categories     Pasta Shells

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 -3 tablespoons olive oil
3 -5 garlic cloves
1 lb med-large shrimp, shelled & deveined (shrimp should be about the same size as your pasta shells)
2 cups medium pasta shells (cooked volume should approximately equal volume of shrimp)
1 large fennel bulb, with greens (or 2 med)
salt
red pepper flakes
1/8 cup fine grated parmesan cheese (optional)

Steps:

  • In a large pot bring water to a boil. If you have them handy, toss in a few shrimp shells to flavor the water. Be sure to remove them before putting in the pasta.
  • Cook pasta according to manufacturer's directions.
  • Remove & drain cooked pasta from water with slotted spoon, reserving about 2 cups of liquid.
  • Bring another pot of water to boil to blanch the fennel.
  • While the water is heating, cut the greens off the fennel, remove the tough outer layer and quarter the bulbs. Keep the greens.
  • Blanche fennel for 30-seconds to 1 minute in boiling water.
  • Finely chop the leafy greens for use as a garnish.
  • Slice blanched fennel bulb to pieces about the same size as the shrimp.
  • In a large sauté pan heat olive oil over med-high heat.
  • Slice/dice/crush garlic & sauté in hot oil (the finer the garlic, the stronger the flavor. For very mild flavor, slice the garlic thick & remove before adding any other ingredients).
  • Add shrimp and some pepper flakes to pan. Cook shrimp in oil, about 1 minute each side.
  • Remove shrimp from pan.
  • Add fennel pieces to pan, and sauté for 1-2 minutes with pepper flakes to taste.
  • Reduce heat to med and add pasta to pan, along with 1 1/2 cup of pasta water. The pasta water will form a creamy sauce.
  • Stir while cooking about 2 minutes. If sauce cooks down too quickly or is not enough, add more pasta water.
  • Add salt and pepper flakes to taste.
  • Add shrimp back & stir to evenly coat with sauce.
  • Just before serving toss in about 2 tablespoons of chopped fennel greens and parmesan cheese. Make any final salt/pepper adjustments.
  • Serve garnished with additional fennel greens.

Nutrition Facts : Calories 350.9, Fat 8.8, SaturatedFat 1.4, Cholesterol 220.9, Sodium 289.8, Carbohydrate 36.8, Fiber 3.4, Sugar 0.8, Protein 30.1

SHRIMP AND FENNEL WITH SPINACH FETTUCCINE



SHRIMP AND FENNEL WITH SPINACH FETTUCCINE image

Categories     Pasta     Stir-Fry

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1/2 pound large uncooked shrimp, peeled, deveined
2 cups thinly sliced fennel bulb (about 1 large bulb)
1/4 teaspoon dried crushed pepper
1/4 cup chopped drained oil-packed sun-dried tomatoes
1 tablespoon minced garlic
1 1/2 teaspoons grated orange peel
1 bottle clam juice
2 teaspoons dried basil
1 pound spinach fettuccine, freshly cooked

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add shrimp and saute' until just cooked through, about 3 minutes. Using slotted spoon, transter shrimp to bowl. Add fennel and dried crushed red pepper to same skillet and saute' until fennel begins to soften, about 5 minutes. Add tomatoes, garlic and orange peel and stir 1 minute. Add clam juice and basil and simmer about 4 minutes to blend flavors. Add pasta and shrimp and toss until sauce coats pasta, about 2 minutes.

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From fastfoodbistro.com


SHRIMP LINGUINE WITH RICOTTA, FENNEL, AND SPINACH - LEAH CLAIRE
2013-08-05 8 oz. medium shrimp, peeled and deveined 1 cup vertically sliced fennel bulb 1/2 cup thinly sliced shallots 2 garlic cloves, thinly sliced 1 (6 oz.) package fresh baby spinach 1 tbsp. grated lemon peel 2 tbsp. fresh lemon juice 1/2 tsp. freshly ground black pepper 1/4 tsp. salt 2 oz. grated fresh Parmesan cheese (about 1/2 cup)
From leah-claire.com


PASTA WITH SHRIMP AND FENNEL - RECIPE - COOKS.COM
2010-02-26 1/2 lb. shelled & deveined shrimp. 8 oz. cooked linguini. Sauté fennel, onion, garlic & salt in olive oil for a few minutes. Add wine (or chicken broth). Continue cooking approximately 5-10 minutes (don't rush this time, make sure the fennel is softened, once tomatoes are added in the next step, the acidity of the tomatoes will stop the ...
From cooks.com


SHRIMP AND SPINACH PASTA - HEALTHYAND EASY PASTA RECIPE
2019-09-01 Bring a pot of salted water to a boil. Cook the pasta according to package directions. While the pasta is cooking, add the shrimp to the pan and season with salt and pepper. Cook for 3-5 minutes or until shrimp is pink and opaque. Add the garlic to the pan and cook for 30 seconds. Add the chicken broth and spinach to the pan.
From healthyfitnessmeals.com


SHRIMP AND FENNEL WITH PASTA SHELLS - PLAIN.RECIPES
Add shrimp and some pepper flakes to pan. Cook shrimp in oil, about 1 minute each side. Remove shrimp from pan. Add fennel pieces to pan, and saute for 1-2 minutes with pepper flakes to taste. Reduce heat to med and add pasta to pan, along with 1 1/2 cup of pasta water. The pasta water will form a creamy sauce. Stir while cooking about 2 ...
From plain.recipes


FETTUCCINE WITH FENNEL, SHRIMP, AND PEAS - BETTER HOMES & GARDENS
Stir together the chicken broth and cornstarch in a small bowl; set aside. Step 3. Heat oil in a medium saucepan. Cook shrimp and sliced fennel in hot oil over medium heat for 3 to 5 minutes or until shrimp are just cooked through; add salt and pepper to taste, if desired. Add wine; simmer mixture until liquid is reduced to about 1 tablespoon.
From bhg.com


FENNEL AND SPINACH SALAD WITH SHRIMP - RECIPES
Eggplant with tomatoes and pasta. Eggplant, grilled, salad. Eggs, scrambled with spinach and parmesan . Enchiladas, cheese with chili gravy. Farfalle with Tomatoes, Onions, and Spinach. Fennel and spinach salad with shrimp. Filet Mignon with Arugala Salad. Filet Mignon with Fresh Herb and Garlic Rub. Fish fillet pan roasted. Fish Taco's. Fish tacos with cumin and …
From sites.google.com


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