Ingredients

oz vermicelli or other thin spaghetti

2/3 lb. large fresh shrimp, peeled, deveined and halved lengthwise

1/2 t fennel seeds, crushed with a mortar and pestle

4 shallots, thinly sliced

2 garlic cloves,very finely chopped

fresh ground black pepper

2 T virgin olive oil

1 lemon, cut in half

2 fennel bulbs (2/3 lbs), stalks and greens removed, bulbs very thinly sliced

3 T unsalted butter

1/4 C dry bread crumbs

Preparation

  1. Mix together shrimp, fennel seeds, shallot, garlic, black pepper.
  2. Add 1 T oil and mix.
  3. Mix in juice of 1/2 lemon and set aside
  4. In a separate bowl, toss fennel slices with remaining 1/2 lemon.
  5. Saute fennel slices in remaining T of oil over high heat for 5 minutes.
  6. Add shrimp mixture and cook just until pink, about 2 min. Transfer to another bowl and keep warm.
  7. Reduce pan to low and melt butter.
  8. Add bread crumbs and stir until golden, about 4 min.
  9. While bread is browning, cook pasta to al dente. drain and toss with fennel / shrimp mixture
  10. scatter bread crumbs over pasta and serve immediatly