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1
Bring a medium saucepan of salted water to a boil over high heat.
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2
Pluck off and coarsely chop 3 tablespoons of the tender, fernlike center leaves from the fennel stalks and set the leaves aside.
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3
Trim the stalks from the fennel bulb.
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4
Cut the bulb into quarters through the core.
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5
Pull off and discard the tough outer layer from the fennel pieces.
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6
Plunge the fennel pieces into the boiling water, return to a boil, and cook 3 minutes.
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7
Reserve 1/2 cup of the cooking liquid, then drain the fennel and rinse under cold running water until cool enough to handle.
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8
Cut out the core section from each piece of fennel, then cut the fennel crosswise into 1/4-inch strips.
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9
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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10
Meanwhile, heat the olive oil in a large skillet over medium heat.
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11
Whack the garlic cloves with the flat side of a knife, add them to the pan, and cook, shaking the pan, until golden brown, about 3 minutes.
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12
Increase the heat to high and immediately slide the shrimp into the pan.
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13
Cook, tossing constantly, just until the shrimp turn pink, about 2 minutes.
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14
Remove the shrimp to a small bowl with a slotted spoon and sprinkle them with salt.
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15
Remove the pan from the heat.
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16
Stir the shells into the boiling water.
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17
Return to a boil, stirring frequently.
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18
Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
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19
While the pasta is cooking, return the pan to medium heat.
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20
Add the butter, sliced fennel, and reserved fennel-cooking liquid to the skillet and bring to a boil.
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21
Season with salt and crushed red pepper.
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22
Lower the heat so the sauce is at a lively simmer and cook until the sauce is lightly thickened and the fennel is tender but not mushy, about 10 minutes.
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23
Stir in the fennel leaves and the reserved shrimp.
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24
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
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25
If not, drain the pasta, return it to the pot, and pour in the sauce.
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26
Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
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27
Check the seasoning, adding salt and crushed red pepper if necessary.
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28
Serve immediately in warm bowls.
