SHRIMP AND WHITE BEANS WITH FENNEL AND PANCETTA
This quick, one-pan meal relies heavily on pantry staples. Browning pancetta or bacon adds richness to the tomato sauce, but skip it if you like. Anise-flavored fennel and seeds are incorporated into the soffrito, which plays nicely with the sweetness of the shrimp and the creaminess of the beans. But if you don't like them, leave them out. Serve the dish in deep bowls with thick slices of garlic-rubbed toast, finish the dish with a flurry of fresh herbs, and pair it with a glass of something red, light and bright.
Provided by Colu Henry
Categories dinner, for two, weekday, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a deep 12-inch skillet, heat the olive oil over medium. Add the pancetta and cook, stirring occasionally, until it begins to crisp, 4 to 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
- Add the onion and sliced fennel to the skillet and cook until softened, 3 to 4 minutes. Stir in the garlic, fennel seeds and red-pepper flakes, if using, and cook until the garlic begins to soften and the fennel seeds become aromatic, about 1 minute. Season with salt and pepper. Stir in the crushed tomatoes and their juices. Fill the tomato can halfway with water, swish it around and add that, too.
- Bring the mixture to a simmer and cook on medium-low, allowing the flavors to come together, about 15 minutes.
- Turn heat back to medium, stir in the shrimp and cook until just pink, 2 to 3 minutes. Add the beans and the cooked pancetta and cook until warmed through, about 2 minutes. Taste and adjust seasonings as necessary.
- Divide among bowls, top with the herbs and drizzle with a bit more olive oil, if desired.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 11 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1187 milligrams, Sugar 9 grams, TransFat 0 grams
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Sharky Lomeli
[email protected]This dish is a great way to use up leftover shrimp. It's also a great way to get your kids to eat their vegetables.
Maishaw
[email protected]I'm always looking for new shrimp recipes, and this one definitely fits the bill. It's unique and flavorful, and it's sure to impress your guests.
Cheryl Greenwood
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Laith Alyasjeen
[email protected]I'm a vegetarian, so I substituted tofu for the shrimp. It turned out great!
Hubaib tube
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
Jonathan Burcheci
[email protected]This recipe was a disaster! The shrimp were overcooked and the beans were mushy. I would not recommend this recipe to anyone.
Abugri Abena
[email protected]I thought this dish was just okay. The flavors were a bit bland for my taste.
The Vivian's channel
[email protected]5 stars! This dish is a keeper. I've already made it twice and it's always a crowd-pleaser.
Nana Raymond
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Mustafi
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish. The shrimp were cooked perfectly and the white beans were creamy and flavorful.
Stephanie Dorame
[email protected]This dish was a hit with my family! The flavors of the shrimp, white beans, fennel, and pancetta all came together perfectly. I especially loved the crispy texture of the pancetta.