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Lemon Pasta with Shrimp & Sea Fennel Pesto


Sea fennel, or “paccasassi,” an aromatic grass from the same family of the parsley and celery. It grows on maritime rocks, piers, breakwaters and sandy beaches along the Mediterranean, where it has long been used as a fresh ingredient for many food preprations, as well as Altantic coast of Portugual, Southern England, Wales and Southern Ireland. Its slightly salty taste and notes of celery, common fennel and citrus is an is the perfect complement to fish and shellfish. Rinci Sea Fennel Pesto, featured in this recipe, is blended with extra virgin olive oil, cashews and lemon juice. The result is an incredible smooth yet rustic texture and unique oceanic-kissed flavor. Ideal for dressing pastas or toasted bread! 


  • 1 lb shrimp, peeled & deveined
  • 1 lb Rustichella d’Abruzzo Lemon Egg Garganelli* (or pasta of choice)
  • Salt & Pepper
  • Olive oil
  • 2-3 tbsp Rinci’s Sea Fennel Pesto* (or your favorite pesto)

*Available in-store at Catalina Offshore Products

How to Prepare:

  1. Bring 4 quarts of water and 1 ½ tsp salt to a boil.
  2. Rinse shrimp, pat dry, season with salt & pepper.
  3. Heat a deep skillet over med-high heat and add 1 tbsp olive oil.
  4. Once olive oil begins to shimmer, add shrimp and cook about 3 minutes, turning once. Transfer shrimp to a plate and turn pan down to low.
  5. To the boiling water, add pasta and cook according to package or desired doneness.
  6. Once pasta is nearly done, return pan to medium heat and add another tbsp of olive oil, the pesto and cooked shrimp. Toss gently to incorporate.
  7. Drain pasta, reserving a cup of pasta water. Add pasta to shrimp and pesto mixture and toss gently. If it seems dry, add in some pasta water.
  8. Serve in bowls. Pair with salad, garlic bread or perhaps a crisp white wine!


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