Mediterranean Shrimp and Fennel Pasta

1. Prepare Boiling Water

Bring a large pot of salted water to a boil. This will be used to cook your spaghetti later on.

2. Sauté Vegetables

Warm the olive oil in a large frying pan over medium heat. Add the fennel seeds and toast them for about 10 seconds until they release their fragrant aroma. Immediately add the sliced fennel bulb, onion, and a pinch of red pepper flakes. Season with salt and freshly ground black pepper. Sauté these vegetables, stirring frequently, for about 10 minutes until they are tender and start to brown at the edges.

3. Add Tomatoes, Olives, and Wine

Pour in the can of Italian tomatoes, breaking them up with a wooden spoon if they are whole. Add the quartered kalamata olives and the dry white wine. Let this mixture simmer for about 5 minutes.

4. Cook Shrimp

Add the shrimp to the pan, spreading them out evenly in the sauce. Cook for about 5 minutes, stirring occasionally, until the shrimp turn opaque and are cooked through.

5. Cook Spaghetti

While the shrimp are cooking, add the spaghetti to the boiling water. Cook it according to the package instructions until it is al dente, which usually takes about 11 minutes.

6. Combine Pasta and Sauce

Once the pasta is cooked, drain it well and add it directly to the pan with the shrimp and sauce. Toss everything together to ensure the pasta is evenly coated with the sauce.

7. Adjust Seasoning and Serve

Taste and adjust the seasoning with more salt and pepper if needed. Transfer the pasta to a large warmed bowl, sprinkle with the chopped fennel fronds, and serve immediately.