Spaghetti with shrimp, fennel, tomatoes, and olives | Sunbasket
In this easy pasta dinner, wild-caught shrimp plus fresh fennel and fennel seeds elevate spaghetti and red sauce to restaurant-level deliciousness.
Ingredients
- ¼ pound spaghetti
- 1 yellow onion
- 1 fennel bulb
- ½ teaspoon fennel seeds
- ½ teaspoon red chile flakes (optional)
- 10 ounces wild Gulf shrimp
- 1 ounce Kalamata olives
- Fresh flat-leaf parsley
- 1½ cups diced tomatoes
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