We've been on a bit of a shrimp and pasta kick lately. After six years of avoiding it due to suspected allergies, it's nice to finally be able to enjoy a bit of seafood again. And TF is a big fan of shrimp with pasta, so we've been leaning into that now that the shellfish ban has been lifted.

Spaghetti with Shrimp and Fennel

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 Tbsp. olive oil
• 1/2 tsp. fennel seeds
• 1 fennel bulb, cored and thinly sliced, fronds chopped and reserved separately
• 1 onion, halved and sliced
• 1/4 tsp. red chile flakes
• 1/4 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 1 large (~800mL) can whole or diced tomatoes (preferably San Marzano)
• 1/4 c. kalamata olives (~15), pitted and quartered
• 3 Tbsp. dry white wine
• ~350g spaghetti (or other long pasta, preferably multi-grain or whole wheat)
• 350g raw shrimp, peeled and deveined
• Parmesan or pecorino Romano, to serve

Directions

1. Heat olive oil over medium heat.
2. Add fennel seeds and sizzle for 10-20 seconds.
3. Add fennel bulb, onion, chile flakes, salt, and pepper and cook, stirring occasionally, for ~10 minutes.
4. Add tomatoes, olives, and wine and cook until thickened slightly (5-8 minutes).
5. Meanwhile, cook spaghetti according to package directions, reserving ~1 c. of the pasta cooking water before draining.
6. Add shrimp to sauce and cook until shrimp are just done (~3 minutes).
7. Add reserved pasta water to sauce and stir vigorously.
8. Add drained spaghetti and toss to combine.
9. Adjust seasoning to taste, top with reserved fennel fronds and Parmesan, and serve.