Creamy Fennel and Shrimp Penne Pasta

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CREAMY FENNEL AND SHRIMP PENNE PASTA

Creamy Fennel and Shrimp Penne Pasta

Nicole Bouliane
5 from 1 vote
Prep Time 15 mins
Pressure Cook Time 9 mins
Total Time 24 mins
Course Main Course
Servings 4
Calories 743 kcal

Ingredients
 
 

  • 1 tbsp olive oil
  • 1 large fennel bulb trimmed, quartered and thinly sliced, saving fronds
  • 3 cloves garlic minced
  • 3 cups vegetable broth
  • ¾ pound penne-rigate pasta
  • 1 pound shelled raw shrimp tail removed
  • 3/4 cup heavy cream
  • ½ tsp kosher salt
  • ½ tsp pepper
  • 1 cup parmesan cheese freshly grated
  • Fennel fronds chopped, as needed

Instructions
 

  • Add oil to the removable cooking pot. Add fennel and garlic and sauté for 2-3 minutes to soften.
  • Add pasta and vegetable broth and stir to combine, making sure the pasta is just covered by broth.
  • Secure and lock the lid and turn the pressure regulator knob to PRESSURE. Select HIGH pressure and cook for 6 minutes (pasta will be slightly undercooked). Press the START/STOP button to begin cooking.
  • When the cooking time is complete, release the pressure using the quick-release method.
  • Stir in shrimp, cream, salt, and pepper. Secure and lock the lid and turn the pressure regulator knob to PRESSURE. Select LOW pressure and cook for 3 minutes. Press the START/STOP button to begin cooking.
  • When the cooking time is complete, release the pressure using the quick-release method (there will be less steam under low pressure).
  • Stir in the parmesan cheese and fennel fronds. The sauce will thicken as it cools slightly. Season to taste with salt.
  • Divide among serving dishes, and serve immediately.

Nutrition

Calories: 743kcalCarbohydrates: 73gProtein: 45gFat: 29gSaturated Fat: 15gCholesterol: 364mgSodium: 2330mgPotassium: 588mgFiber: 5gSugar: 4gVitamin A: 1305IUVitamin C: 13mgCalcium: 540mgIron: 4mg
Food Group Dairy, Rice, Pasta & Grains, Vegetables
Cooking Method Pressure Cooking, Sauteing
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