Shrimp Provencal


One 8 Oz. package of your favorite pasta

3 tablespoons olive oil

1 ½ pounds large shrimp (21-25 per pound), peeled and deveined

2 cups red peppers, diced

1 cup chopped onion

3 large cloves garlic, chopped

½ teaspoon fennel seeds

2 tablespoons fresh thyme, chopped

½ cup dry white wine

2 tablespoons tomato paste

One 14.5 Oz. can diced tomatoes

½ cup fresh basil, chopped

Salt and pepper to taste

Cook pasta per package directions.

While pasta cooks, start the shrimp.

Heat olive oil in a fry pan on medium high heat.

Saute shrimp until pink, but are not cooked through, then remove from pan and set aside.

Add bell pepper, onion, garlic, fennel and thyme, then cook for 8 minutes.

Stir in white wine, tomato paste and diced tomatoes.

Bring to a boil, then reduce heat to medium low and simmer for 10 minutes.

Add shrimp and simmer until they are cooked and turn opaque, for 3 minutes.

Stir in basil and season to taste with salt and pepper. Plate pasta and top with shrimp. Enjoy!
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