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Spaghetti with Shrimp and Fennel

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!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 4


  • 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


  • 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!
Keyword fennel, Pasta, Seafood pasta, shrimp