Shrimp and Roasted Fennel Ditalini
Shrimp and Roasted Fennel Ditalini is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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 shells; reduce heat and simmer, partially covered, 30 minutes.
Remove and discard shells; simmer until stock reduces by half, 5 minutes.
In a roasting pan, place sliced fennel, garlic, oil, pepper and remaining 1/2 teaspoon salt; toss.
Roast until fennel is tender, 20 minutes.
Stir in shrimp, stock and zest; roast until shrimp are just cooked through, 5 minutes.
Cook pasta as directed on package until al dente.
Drain pasta, reserving 1 cup cooking liquid.
Add pasta to roasting pan; roast until pasta is completely cooked, adding reserved liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes.
Serve garnished with julienned zest and fennel fronds, if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.