I was craving something warm and delicious the other night. I looked around the fridge, and had some kumato tomatoes, cooked spaghetti squash, some frozen shrimp, and a bit of fennel.
Spaghetti squash I had cooked up from my Sunday prep. If you're not currently setting aside time for weekly meal prep, I highly recommend it. It saves time during the week, and keeps me from ordering out when I don't feel like cooking. Fennel I usually have on hand to slice for my veggie sticks bin. I keep veggies sticks around for snacks, faster chopping for salads, and the bonus about fennel is that it's sturdy and travels well. Kumato tomatoes are my go to choice in winter when all the other tomatoes seem to lack in flavor. As for the shrimp, a bag of frozen, uncooked shrimp is great to add to a quick stir fry, salad, or in this case, "pasta" sauce!
So here's what I came up with! Enjoy!
Saucy Shrimp with Tomatoes and Fennel
1 Tablespoon Cooking OIl of Choice (I used coconut oil)
1 small onion, diced
3 cups tomatoes
1 cup fennel
2 cups frozen shrimp
Salt & Pepper, to taste
Cooked Spaghetti Squash or Pasta Of Choice
Heat the oil over medium high heat, and sauté the onion until translucent. Add in the tomatoes and fennel, turn down heat, and simmer for 15 minutes. Add shrimp and heat until cooked through. Spoon over pasta or spaghetti squash.