Sweet shrimp and fennel pair perfectly with the spicy, garlicky tomato sauce in this healthy Italian pasta recipe. If you're not a fan of heat, adjust the amount of crushed red pepper to taste. Serve with a green salad and red-wine vinaigrette or sautéed green vegetables.
Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.
Serving Size: 1 cup pasta & 1 1/4 cups sauce
465 calories; protein 30.9g; carbohydrates 55.3g; dietary fiber 9.7g; sugars 8.3g; fat 16.1g; saturated fat 2.3g; cholesterol 158.8mg; vitamin a iu 1567.3IU; vitamin c 34.6mg; folate 43.7mcg; calcium 194.4mg; iron 4mg; magnesium 115.1mg; potassium 1001.8mg; sodium 672.8mg; thiamin 1.3mg.