Orecchiette with Shrimp, Fennel and Arugula

Seafood pasta is so easy that you can make on a weeknight. The multiple pasta dishes and shapes are too many to count. I've adapted this  orecchiette recipe with shrimp, fennel and arugula from The Southern Italian Kitchen.  I found this gem in an odds and ends shop, the kind my husband likes to drag me to every now and them. While he was busy looking for tools and other "boring" items, I hung around the book section.

You can make it in 30 minutes. BONUS!!! You can definitely add this delicious recipe to your "busy weeknight" menu arsenal. The region of Calabria is where orecchiette with shrimp, fennel and arugula comes from. A fennel recipe sans sausage, imagine that? This is a region located smack in the "toe of the boot" that is Italy's geographical shape. Seafood is an integral part of  this area because of the ample coastline.

Dish and Ingredient History

The word orecchiette means little ear. I love how the Italians name their pastas. Italian cuisine is regional, and uses not only fresh, but also very seasonal ingredients. It's really the best way to eat. Fennel is also used in many of the regional cuisines of  India, Afghanistan, and Iran. It can also be used as a digestive, and a breath freshener given  its sweet taste.

Fennel originated in the Mediterranean basin.  It was used by the ancient Greeks and Romans. The Anglo-Saxons considered it sacred. And, in Colonial America it was hung in homes to perfume homes after a long winter left the house stuffy and smelly.

Shrimp, fennel and arugula create a beautiful flavor profile. The sweetness of the shrimp, alongside the peppery taste of arugula, and the fragrance of fennel make for a true feast for your taste buds.

I was at a party a few months ago and somehow arugula came into the conversation. Don't ask me how. The guy I was talking to said that growing up his Italian relatives considered arugula a weed. A WEED!!  I found that amusing because today arugula is such a popular ingredient in so many different foods. We both had a good laugh over it.

Step by step photos:

1. 1. Gather all the ingredients and have them measured out, chopped and ready to go. I like to use
      small glass prep-bowls for this step to keep all my items organized before I start cooking and assembling a dish.
   2. Cook the pasta according to the package instructions.  While the pasta cooks, heat the olive oil on medium heat, add the garlic, sauté until soft and then stir in the chopped tomatoes.
   3. Add the lemon juice and white wine. Continue to cook and reduce the liquid to half.
   4. The tomato will be quite soft once the wine reduces then add the shrimp to the pan.
   5. Immediately add the salt, red pepper flake, finely crushed fennel seeds and nutmeg.  Flip over the shrimp once they turn color.
   6. Once the shrimp are nicely colored and slightly firm add the orecchiette.
   7. Toss on the arugula, lemon zest and chopped parsley.
   8. Just before serving top with some fresh grated Pecorino.  

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Orecchiette with Shrimp, Fennel and Arugula Recipe

Orecchiette with shrimp, fennel and arugula brings bright fresh flavors in a 30 minute meal!  Tasty shrimp, savory fennel and tangy arugula are a great flavor combination.  You will love this quick and easy dish for a weeknight meal. 

5 from 2 votes

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Course: Main dish

Cuisine: Italian

Keyword: 30 minute meal, easy pasta with shrimp, shrimp recipe, white wine sauce

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 193kcal

Author: Analida Braeger

Ingredients

• 8 oz orecchiette
• 1 Tbsp olive oil
• 2--3 garlic cloves minced
• 2 Roma tomatoes cored and diced
• ¾ cup white wine
• 1 Tbsp lemon fresh squeezed juice
• 10 oz shrimp medium sized
• ½ tsp Kosher salt
• ¼ tsp red pepper flakes
• 1 tsp fennel seeds crushed fine
• 1 dash nutmeg
• ½ cup arugula
• 1 Tbsp lemon zest
• ¼ cup Pecorino
• 2 Tbsp parsley curly, finely chopped

Instructions

• Cook pasta according to the package instructions.
• While the pasta is cooking, in a braising pan heat the olive oil on medium.
• Add the minced garlic and sauté until it is just soft. Do not allow it to brown.
• Stir in the tomato, wine and lemon juice. Reduce the liquid to half.
• Add in the shrimp, salt, red pepper flakes, fennel seeds, and nutmeg. Flip over the shrimp once they turn color.
• Once the shrimp are nicely colored and slightly firm add the orecchiette.
• Toss on the arugula, lemon zest and chopped parsley.
• Just before serving top with some fresh grated Pecorino.  

Nutrition

Calories: 193kcal | Carbohydrates: 23g | Protein: 12g | Fat: 3g | Cholesterol: 92mg | Sodium: 464mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 7.2mg | Calcium: 102mg | Iron: 1.4mg

Originally published February 2017 and updated February 2021.