Calamari and shrimp in roasted baby heirloom caper fennel white wine sauce

Shrimp and Calamari in a Roasted Baby Heirloom, Fennel White Wine Sauce

This simple seafood dish is completely reflective of the Italian culture. Along the coast of Italy, I often had dishes like this. Even though this dish is so simple, the flavors are elegant and taste like a fine dining meal. Great for dinner parties or just a date night in with your love. ❤



  • 1/2 Lemon, Seeded and Juiced
  • Extra Virgin Olive Oil
  • 1 lb. Shrimp, peeled and deveined
  • 3 tubes of calamari, cleaned and sliced into 1 inch rings
  • 1 cup of baby heirloom tomatoes
  • 4 cloves of garlic
  • 1 small bulb of fennel, sliced
  • 1/2 cup of dry white wine (I used a California oaky chardonnay)
  • 1/2 cup chicken broth
  • 1-2 tbsp. capers, depending on how much you prefer
  • fresh basil leaves for garnishing
  • Crushed red pepper flakes



Preheat the oven to 425F.

Line a baking sheet with foil. Toss the whole baby heirlooms with olive oil and one clove of garlic, medium slices. Be careful not to slice it too thin as it will burn at the high temperature easily. Season with salt and pepper and roast for about 15 minutes or until they begin to get nice color. Remove from the oven and set aside.

Toss the seafood in sea salt, ground black pepper and crushed red pepper flakes until well seasoned. Set aside.

Calamari and shrimp in roasted baby heirloom caper fennel white wine sauce

In a saute pan over medium heat, pan sear the seafood until just cooked for 3-4 minutes. Transfer to a plate and set aside. Be careful not to overcook the seafood here, as it will finish cooking with the sauce.

In the empty saute pan, toss the fennel in olive oil until translucent. Add in the roasted heirlooms, garlic, and capers. Saute for 5 minutes. Add the wine and deglaze the pan, scraping up the browned bits with a wooden spatula. Add in the broth and bring to a slight boil. Reduce and simmer until the wine has cooked off, about 10 minutes. Squeeze the lemon over the sauce and combine. Add the seafood back in and cover the pan for 3-5 minutes.

Serve over a bed of pasta or zucchini noodles. I used some low net carb shirataki noodles from the asian section in your local grocery store. They give you the feeling of eating fettucini, but without all of the guilt. Garnish with some fresh torn basil leaves and freshly grated parmiggiano. 🙂 Bon appetit!

closing xox jenna

Calamari and shrimp in roasted baby heirloom caper fennel white wine sauce





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