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1
In a large pot bring water to a boil. If you have them handy, toss in a few shrimp shells to flavor the water. Be sure to remove them before putting in the pasta.
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2
Cook pasta according to manufacturer's directions.
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3
Remove & drain cooked pasta from water with slotted spoon, reserving about 2 cups of liquid.
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4
Bring another pot of water to boil to blanch the fennel.
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5
While the water is heating, cut the greens off the fennel, remove the tough outer layer and quarter the bulbs. Keep the greens.
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6
Blanche fennel for 30-seconds to 1 minute in boiling water.
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7
Finely chop the leafy greens for use as a garnish.
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8
Slice blanched fennel bulb to pieces about the same size as the shrimp.
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9
In a large saute pan heat olive oil over med-high heat.
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10
Slice/dice/crush garlic & saute in hot oil (the finer the garlic, the stronger the flavor. For very mild flavor, slice the garlic thick & remove before adding any other ingredients).
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11
Add shrimp and some pepper flakes to pan. Cook shrimp in oil, about 1 minute each side.
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12
Remove shrimp from pan.
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13
Add fennel pieces to pan, and saute for 1-2 minutes with pepper flakes to taste.
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14
Reduce heat to med and add pasta to pan, along with 1 1/2 cup of pasta water. The pasta water will form a creamy sauce.
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15
Stir while cooking about 2 minutes. If sauce cooks down too quickly or is not enough, add more pasta water.
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16
Add salt and pepper flakes to taste.
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17
Add shrimp back & stir to evenly coat with sauce.
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18
Just before serving toss in about 2 tablespoons of chopped fennel greens and parmesan cheese. Make any final salt/pepper adjustments.
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19
Serve garnished with additional fennel greens.
