Name: Tagliatelle with Shrimp and Fennel
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 fennel bulb; 1 carrot, cut into small dice; 1 onion, chopped; 2 garlic cloves, chopped; 3 tbsp (45 ml) olive oil; 1/2 cup (125 ml) dry white wine (optional); 1 can (28 oz/796 ml) whole plum tomatoes; 1/2 tsp red pepper flakes; 3/4 lb (340 g) medium shrimp (31-40), shelled, deveined and diced; 3/4 lb (340 g) tagliatelle; 1 tbsp (15 ml) lemon juice

Preparation

- On a work surface, thinly slice the fennel stalks and fronds. Set aside in a bowl. Chop the bulb.
- In a large, deep skillet over medium-high heat, soften the fennel bulb, carrot, onion and garlic in 2 tbsp (30 ml) of the oil. Deglaze with the wine and let reduce until almost dry.
- Add the tomatoes and red pepper flakes to the skillet. Crush the tomatoes with a wooden spoon. Bring to a boil. Cover and simmer over medium-low heat for 15 minutes or until the vegetables are tender. Add the shrimp and continue to cook for 2 minutes or until cooked through. Season with salt and pepper.
- Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta.
- Add the pasta to the skillet of sauce. Reheat for 1 minute, stirring to coat the pasta in the sauce. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Add the lemon juice and remaining oil to the bowl of fennel stalks and fronds. Season with salt and pepper.
- Serve the pasta in bowls. Garnish with the fennel mixture.

Tagliatelle with Shrimp and Fennel

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Preparation

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