Ingredients
12
oz. (3 1/2 cups) uncooked fusilli (curly spaghetti)
2
tablespoons olive oil
1 1/2
lb. shelled deveined uncooked medium shrimp
1/2
teaspoon garlic salt
1/4
teaspoon pepper
1
(14.5-oz.) can diced tomatoes, undrained
1
cup coarsely chopped Italian plum tomatoes
1/2
cup sliced pitted kalamata or ripe olives
3/4
teaspoon fennel seed, crushed
2
tablespoons chopped fresh parsley
Preparation
Cook fusilli to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add shrimp; sprinkle with garlic salt and pepper. Cook 2 to 3 minutes or until shrimp turn pink, stirring frequently.
Add canned tomatoes, fresh tomatoes, olives and fennel seed; mix well. Cook 2 to 3 minutes or just until thoroughly heated, stirring occasionally. Stir in fusilli. Sprinkle with parsley.
