Penne with Shrimp and Fennel


2 cups cooked penne pasta
½ pound medium shrimp, deveined, tails removed
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
1 garlic clove, minced
½ medium onion, thinly sliced
½ medium fennel, quartered, cored, and thinly sliced
¼ cup white cooking wine
1 (15 ounce) can of crushed tomatoes
¼ cup roughly chopped green olives
¼ cup feta, crumbled
2 tablespoons fresh oregano


1. Pat shrimp dry and season with salt and pepper. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add shrimp and cook until pink in the middle, about 3 minutes. Transfer shrimp to a plate and set aside.

2. Return skillet to stove and heat remaining oil over medium heat. Add garlic, onion, and fennel and cook until golden brown, about 5 minutes.

3. Stir in wine, scraping bottom of skillet. Stir in tomatoes and simmer 5 minutes.

4. Stir in olives, shrimp and penne, adding water as needed to loosen sauce.

5. Sprinkle with feta and oregano.

Serving Suggestions: