Fennel, Shrimp,
and Saffron Sauce

4 servings


1/4-teaspoon saffron threads
1 cup dry white wine
1 pound pasta, any shape
1 tablespoon olive oil
1 medium onion, chopped
1 rib fennel, peeled, and cut into medium dice
1 clove garlic, minced
1 teaspoon fennel seed, ground
1/2 pound large (26-30 count)shrimp, peeled, deveined, and halved lengthwise
4 tablespoons (1/2 stick) unsalted butter
Salt and freshly ground pepper to taste


Crumble the saffron into the wine and set aside. Bring a large pot of lightly salted water to a boil. Add the pasta and stir a few times to ensure that the pasta doesn't stick to itself. Boil vigorously for the time recommended on the pasta package or until the pasta is tender.

While the pasta cooks,heat the oil in a nonstick skillet over medium-high heat, add the onion, fennel and cook until the vegetables soften, about 2 minutes, stirring often. Add the garlic and fennel seed and cook another 30 seconds. Add the saffron-wine mixture and boil vigorously until the liquid reduces to about 1/4 cup, about 4 minutes. Add the shrimp and simmer for 30 seconds. Remove from heat and mix in the butter. Season with salt and pepper.

Drain the pasta and toss it with the sauce in a serving bowl.


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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.


This page created 1999

This page modified October 2006

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