How to Make Appetizing Lemon Shrimp with Roasted Garlic and Fennel Pasta

Lemon Shrimp with Roasted Garlic and Fennel Pasta. add your shrimp to the baking pan that your roasted vegies are on and mix well. When roasted, fennel takes on a much milder sweeter flavour, there is still a hint of liquorice but it is subtle and mellow. Paired with lemon and plenty of fresh oregano it is sweet and delicious.

Lemon Shrimp with Roasted Garlic and Fennel Pasta A delicious creamy roasted fennel pasta made with a comforting, creamy, garlic fennel sauce and tossed through delicious fettuccine pasta. This fennel pasta is so perfect for weeknights, it's creamy, comforting but not too heavy. The creaminess comes from the roasted fennel, parmesan and well…cream. You can cook Lemon Shrimp with Roasted Garlic and Fennel Pasta using 12 ingredients and 11 steps. Here is how you cook that.

Ingredients of Lemon Shrimp with Roasted Garlic and Fennel Pasta

  1. You need 1 1/2 lb of Peeled and Devained shrimp.
  2. You need 1 of Fennel Bulb.
  3. Prepare 3 of garlic cloves.
  4. You need 1 box of Broken Spaghetti.
  5. You need 1 medium of sized white onion.
  6. Prepare 3/4 cup of Fresh parsley.
  7. Prepare 1 tbsp of Lemon thyme or regular thyme.
  8. You need 2 of Lemons.
  9. You need 1/2 cup of Freshly Grated Parmigiano Reggiano.
  10. It's 2 tbsp of Kosher Salt.
  11. You need 1 1/2 tbsp of Freshly groung Black Pepper.
  12. Prepare 1/2 tsp of cayenne pepper.

Add the lemon juice, season with salt and pepper, and serve immediately. This easy Shrimp and Broccoli Pasta with lemon, garlic, and fire-roasted tomatoes is packed with flavor, healthy, and tastes like a restaurant dish. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Shrimp Tomato Spinach Pasta in Garlic Butter Sauce - a delicious Italian pasta dish with lots of fresh ingredients!

Lemon Shrimp with Roasted Garlic and Fennel Pasta step by step

  1. Preheat oven to 375.
  2. Slice Onion, Fennel, and garlic thinly and place on a baking pan..
  3. Pour 2 tablespoons of good olive oil on onion and fennel and garlic along with 1 tablespoon of kosher salt and 3/4 tablespoon of ground black pepper and your fresh thyme mix thoroughly with hands and place in oven for 10 minutes.
  4. While waiting on your roasted vegetables start your pasta. SALT YOUR WATER!.
  5. Once 10 minutes is up remove roasted vegies from oven and turn, you want them soft not chared, and return them back to the oven for another 7 minutes.
  6. Slice each shrimp in half long ways from the tail to the other end. This will ensure an even cooking.
  7. Coat shrimp with cayenne and black pepper.
  8. add your shrimp to the baking pan that your roasted vegies are on and mix well. Return it to the oven for another 5 to 7 miunutes or until the shrimp is cooked..
  9. Make a simple lemon vinegrette (1 part lemon to 2 parts olive oil, garlic, salt, pepper) and add it to your hot, drained pasta along with your parmesean cheese and fresh parsley.
  10. Add your shrimp and roasted vegetables to your pasta mixture and mix well.
  11. Serve with a sprinkling of parmesan and a lemon slice.

I absolutely love combining shrimp, pasta, and tomatoes. My long-time favorite is spicy shrimp pasta with garlic tomato sauce. Seafood, vegetables, and pasta are definitely a winning combination! Why make shrimp tomato pasta With this fennel pasta dish, I took on a new way (for me) to serve fennel - Roasted. Baking fennel at a high heat gives it a nutty, caramelized flavor - A perfect compliment to the zesty lemon sauce that we're tossing it with and serving over fresh linguini, topped with toasted breadcrumbs and a dollop of ricotta cheese.

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