“For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.” - by MICHELLE_F
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
- Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.
Nutrition
Amount Per Serving (6 total)
- Calories
- 249 cal
- 12%
- Fat
- 9 g
- 14%
- Carbs
- 11.8 g
- 4%
Based on a 2,000 calorie diet
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Reviews (18)
Rate This Recipe
"I didn't bother with the tomato paste - 1. I didn't want to open a can for just a couple of tbsps. 2. The sauce was decently thick enough already. Personally, I loved the fennel flavor but Husband def..." See moreinitely did not. All in all, this was ok but I thought it needed something else. Maybe a sprinkle of crumbled feta? This recipe would work with chicken or scallops/fish. Thanks."
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