Shrimp and Roasted Fennel Ditalini

Shrimp and Roasted Fennel Ditalini
Photo by Con Poulos


  • ½ teaspoon freshly ground black pepper
  • ½ pound whole-wheat ditalini
  • 1 fennel bulb
  • 1 teaspoon fennel seeds
  • 1 teaspoon salt, preferably sea salt
  • 1 pound extra large shrimp, shells intact
  • 4 garlic cloves
  • + 2 more ingredients
    • 2 tablespoons olive oil
    • Grated zest of 1 lemon

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 she...

View full recipe at Epicurious


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