Nice fresh and homemade pasta dish with a fennel tomato sauce and freshly baked shrimps. I just love the anise flavour the fennel gives to the sauce. Enjoy

30 minutes
Easy
0 – 5 euro pp

Ingredients for 2 pers.:

  • 400 gr shrimps
  • 1 fennel
  • 500 ml passata
  • 1 clove of garlic
  • 200 gr pasta flour
  • 1 onion
  • 1 lemon
  • fresh basil
  • fresh parsley
  • salt and pepper
  • 2 eggs
  • olive oil
  • sea salt

How to prepare it:

As with all my pasta recipes, I’m making the pasta myself but I’ll also note down in the recipe when you can start cooking the pasta.

If you are making fresh pasta start with prepping the pasta dough. Take 200 gr of pasta flour and mix this (in you food processor) with 2 eggs and a dash of salt. Once the dough is becoming a nice boll, you put the dough in a bowl in the fridge. You can already put a pan with water on the stove, do the same when you are using dried pasta.

Fine slice the onion. Grate the skin of the lemon and squeeze out the juice. Chop the basil and the parsley. Cut the fennel into thin slices. Peel the garlic, cut it in half and remove the root. Peel the shrimps if needed.

Put a sauce pan on the stove, add some oil. Once the oil is hot you can add the onion, fennel and squeezed garlic. Fry everything whilst you keep stirring for about 10 minutes.

If you are using dried pasta, you can put that into the pan with boiling water now.

Add the passata to the fennel and heat up the stove so that your sauce starts boiling. Put a frying pan on the stove. Add some olive oil, once the oil is hot you can add the shrimps. Sprinkle some salt, pepper and half of the parsley over the shrimps. Fry the shrimps for about 10 minutes.

Now that all ingredients are ready to be used, it’s time to start prepping the pasta.

Make sure your countertop is clean and dry so to roll out the pasta dough. Cover your countertop with some flour and roll out the pasta dough until you can cut it into pieces that fit into the pasta machine.

Pull the pasta sleeves approx.. 3 times through the pasta machine. For this dish, I’ve used tagliatelle. So once the sleeves are thin enough you can take them through the tagliatelle shaper. After this, hang them on your drying rack.

Add sea salt and olive oil to the boiling water. Put the fresh pasta in the pan. It needs to boil for 5 minutes.

Use your food processor to mash the fennel sauce to a smooth sauce and add the parsley and the lemon juice and the lemon grates. Bring it back to boiling and add a bit of pepper if needed.

Rinse the pasta and divide the pasta over the plates. Divide the fennel sauce on top and finish off with some shrimps. Sprinkle a bit of basil on top.