Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
294
Calories
27g
Protein
14g
Fat
19g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Fennel | 1/2 bulb (87g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound (16 to 20) extra large shrimp, shells intact, thawed if frozen
- 1 teaspoon fennel seeds
- 1 teaspoon salt, preferably sea salt, divided
- 1 fennel bulb, halved and sliced crosswise (chopped fronds for garnish, optional)
- 4 cloves garlic, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon freshly ground black pepper
- Grated zest of 1 lemon (1 julienned strip for garnish, optional)
- 1/2 pound whole-wheat ditalini
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes