SHRIMP AND WHITE BEANS WITH FENNEL AND PANCETTA

Shrimp and White Beans With Fennel and Pancetta image

This quick, one-pan meal relies heavily on pantry staples. Browning pancetta or bacon adds richness to the tomato sauce, but skip it if you like. Anise-flavored fennel and seeds are incorporated into the soffrito, which plays nicely with the sweetness of the shrimp and the creaminess of the beans. But if you don't like them, leave them out. Serve the dish in deep bowls with thick slices of garlic-rubbed toast, finish the dish with a flurry of fresh herbs, and pair it with a glass of something red, light and bright.

Provided by Colu Henry

Categories dinner, for two, weekday, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

2 tablespoons olive oil, plus more for drizzling (optional)
4 ounces pancetta or bacon, diced
1 small yellow onion, thinly sliced
1 small or medium fennel bulb (about 6 ounces), tough outer leaves and stems discarded and thinly sliced crosswise, plus 1 tablespoon roughly chopped fronds
2 garlic cloves, thinly sliced
2 teaspoons fennel seeds
1/2 teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
1 (28-ounce) can whole peeled tomatoes with their juices, tomatoes crushed by hand
1 pound jumbo shrimp, preferably wild, peeled and deveined
1 (15-ounce) can white beans, such as butter beans or cannellini beans, drained and rinsed
1/2 cup roughly chopped fresh herbs, such as Italian parsley, basil, mint or a combination (optional)

Steps:

In a deep 12-inch skillet, heat the olive oil over medium. Add the pancetta and cook, stirring occasionally, until it begins to crisp, 4 to 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
Add the onion and sliced fennel to the skillet and cook until softened, 3 to 4 minutes. Stir in the garlic, fennel seeds and red-pepper flakes, if using, and cook until the garlic begins to soften and the fennel seeds become aromatic, about 1 minute. Season with salt and pepper. Stir in the crushed tomatoes and their juices. Fill the tomato can halfway with water, swish it around and add that, too.
Bring the mixture to a simmer and cook on medium-low, allowing the flavors to come together, about 15 minutes.
Turn heat back to medium, stir in the shrimp and cook until just pink, 2 to 3 minutes. Add the beans and the cooked pancetta and cook until warmed through, about 2 minutes. Taste and adjust seasonings as necessary.
Divide among bowls, top with the herbs and drizzle with a bit more olive oil, if desired.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 11 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1187 milligrams, Sugar 9 grams, TransFat 0 grams

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Junaid Atteeq

junaid@gmail.com

This dish was delicious! I loved the combination of shrimp, fennel, and pancetta. The sauce was also very flavorful. I would definitely make this dish again.

Arif Awan

arif.awan@yahoo.com

The shrimp was overcooked and the sauce was too salty. I would not recommend this recipe.

Catherine Monteiro (Kitty)

m-c79@hotmail.fr

This dish was a bit bland for my taste. I think it could have used more seasoning.

Puja chapagain

p@aol.com

The shrimp and white beans were cooked perfectly, and the fennel and pancetta added a nice flavor. I would definitely make this dish again.

Farida Mohamed

m_farida80@gmail.com

This recipe was easy to follow and the dish turned out delicious! The shrimp was cooked perfectly and the sauce was flavorful. I would definitely recommend this recipe to others.

Jamuna rani mondol

r37@gmail.com

I followed the recipe exactly and the dish turned out great! The shrimp was cooked perfectly and the sauce was flavorful. I especially liked the addition of fennel and pancetta, which gave the dish a nice depth of flavor.

Veronica Putter

veronica@gmail.com

This was a great recipe! I made it for my family and they all loved it. The shrimp was cooked perfectly and the sauce was flavorful. I will definitely be making this again.

Lusizi Isaac Makhanda

lusizi_i@yahoo.com

I loved this recipe! The shrimp was cooked perfectly and the combination of fennel, pancetta, and white beans was amazing. I will definitely be making this dish again.

Dilshan Samarakoon

samarakoon.dilshan99@gmail.com

This dish was delicious, but it was a bit too salty for my taste. I think I'll use less pancetta next time.

Mari Mootho

m.m80@gmail.com

I'm not a big fan of fennel, but I decided to give this recipe a try anyway. I'm glad I did! The fennel flavor was subtle and complemented the shrimp and pancetta nicely. I'll definitely be making this dish again.

rassoul faye

faye@aol.com

I made this for a dinner party and it was a hit! Everyone loved the combination of shrimp, fennel, and pancetta. The dish was easy to prepare and the instructions were clear.

Kathleen Reed

kathleen.r0@gmail.com

This dish is a delightful blend of flavors and textures. The shrimp is cooked perfectly, the fennel and pancetta add a savory depth, and the white beans provide a creamy balance. I especially enjoyed the crispy fennel fronds, which added a nice textu

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