We're obsessed with this dish.
- 8 oz. whole wheat penne
- ¼ c. lemon juice
- 3 tbsp. coarse-grain Dijon mustard
- 2 tbsp. water
- 10 oz. large shrimp
- 1 fennel bulb
- 2 tbsp. extra-virgin olive oil
- ⅓ c. chopped chives
- 3 tbsp. chopped tarragon
- Cook 8 oz whole wheat penne. Drain, and let cool.
- Mix together ¼ cup lemon juice, 3 Tbsp coarse-grain Dijon mustard, and 2 Tbsp water. Set aside.
- Pat dry 10 oz large shrimp (peeled and deveined; about 16). Season with ¼ tsp coarse salt, plus pepper to taste.
- Working in batches, cook shrimp in 1 Tbsp extra-virgin olive oil in a large nonstick skillet over medium-high heat until golden brown, about 2 min per side. Add shrimp to pasta as they're cooked.
- Remove pan from heat, and stir in mustard mixture, scraping up browned bits from bottom of pan.
- Toss warmed sauce with pasta. Refrigerate until cool.
- Add 1 fennel bulb (thinly sliced crosswise) to pasta, along with 2 Tbsp more extra-virgin olive oil, ⅓ cup chopped chives, 3 Tbsp chopped tarragon, and ¼ tsp more coarse salt. Toss well.
- Season with pepper to taste, and garnish with fennel fronds.
375 cal per serving
This story originally appeared in the June 2016 issue of Dr. Oz The Good Life.