Shrimp, Fennel And Tomato Fettuccine

• 9 oz cherry tomatoes
• 2 tbsp olive oil
• 14 oz fresh fettuccine
• 1 None bulb fennel, cored and thinly sliced
• 1 small red onion, thinly sliced
• 1 None lemon, peel finely grated
• 1 lb large shrimp, peeled and deveined
• 2 tbsp baby capers, rinsed and drained
• 3/4 cup heavy cream
• 1/4 cup chopped dill
• None None Crusty bread, to serve

1. Preheat the oven to 325u0b0F. Line a baking pan with parchment paper.
2. Place tomatoes on pan and drizzle with 1 tbsp of the oil. Season to taste. Bake 10-15 mins, until tender.
3. Meanwhile, cook fettuccine in a large saucepan of boiling salted water according to package directions. Drain and return to pan.
4. Heat remaining 1 tbsp oil in a large skillet on medium heat. Saute fennel, onion and lemon peel, 3-4 mins, until tender. Add shrimp and capers; saute 2-3 mins, until shrimp are almost cooked through. Stir in cream and tomatoes; simmer 1-2 mins.
5. Add shrimp mixture and dill to pasta; toss to coat. Season to taste. Serve with crusty bread.

tomatoes, olive oil, fresh fettuccine, bulb fennel, red onion, lemon, shrimp, baby capers, heavy cream, dill, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/25467 (may not work)