Vermicelli With Shrimp And Fennel

• 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

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

fresh shrimp, fennel seeds, shallots, garlic, fresh ground black pepper, t, lemon, fennel bulbs, t, bread crumbs

Taken from www.epicurious.com/recipes/member/views/vermicelli-with-shrimp-and-fennel-51474611 (may not work)