Spaghetti with Shrimp and Fennel
This Spaghetti with Shrimp and Fennel is a favorite in my house. It's easy to make and so delicious!
Ingredients
- 3 Tablespoons olive oil
- 1 Pound large shrimp peeled and deveined
- 1 Bulb fennel thinly sliced, fronds reserved
- 2 Cloves garlic minced
- 1 Pint cherry or grape tomatoes halved
- ¼ Cup white wine
- 1 Tablespoon lemon zest
- Salt and pepper to taste
- ¾ Pound Spaghetti or Linguine
- Fresh parsley roughly chopped
- Lemon wedges for serving
Instructions
- Season shrimp with salt and pepper. In a large pan, heat 2 tablespoons of the olive oil over medium high heat. Add the shrimp and cook for 2 minutes on each side until almost cooked through. Remove the shrimp to a plate and set aside.
- In the same pan, Add the remaining olive oil and the fennel and cook until soft; about 5 minutes. Add the garlic and cook until fragrant; about 30 seconds. Reduce the heat to medium. Add the tomatoes, season with salt and pepper, and cook for 5 more minutes. Add the wine and the lemon zest and scrape the bottom of the pan. Let the wine cook down for about 2 minutes and then add the shrimp back to the pan to finish cooking; about 2 more minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until 1 minute less than package instructions for al dente. Reserve 1 cup of the pasta water and then drain. Add the spaghetti to the pan with the sauce, toss to coat and cook for 1 more minute. If needed, add pasta water in small amounts to loosen the sauce.
- Garnish with parsley and the reserved fennel fronds and serve with lemon wedges.
- Enjoy!
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