- Cut the fennel bulbs in half and remove the core. Slice the fennel diagonally. Steam the fennel until al dente. Combine the fennel and butter. Season with salt and pepper. Keep warm.
- Thinly slice the garlic. In a saucepan, gently cook the garlic and shallots in the olive oil for 10 minutes.
- Increase the heat. Add the shrimp and fennel seeds. Stir for 1 minute and add the Pastis. Cook for 2 minutes and add the cream. Reduce for about 2 minutes. Season with salt and pepper.
- Serve the shrimp with the butter fennel and plain pasta coated with a drizzle of olive oil and sea salt.