Spicy Shrimp-And-Fennel Pasta

• 1/4 teaspoon crushed red pepper
• 1 tablespoon olive oil, divided
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1 pound medium shrimp, peeled and deveined
• 10 ounces uncooked linguine
• 2 cups coarsely chopped fennel bulb (about 2 medium bulbs)
• 2 cups diced seeded plum tomato
• 1/2 cup finely chopped nicoise or kalamata olives
• 1/4 to 1/2 teaspoon crushed red pepper
• 5 tablespoons grated Asiago or Parmesan cheese
• Fennel frond (optional)

1. Combine 1/4 teaspoon red pepper, 1 1/2 teaspoons oil, rind, juice, and garlic in a blender; process until smooth. Pour into a shallow dish.
2. Stir shrimp into red pepper mixture. Cover mixture and marinate in refrigerator up to 4 hours, stirring occasionally.
3. Cook linguine according to package directions, omitting salt and fat. Drain linguine, reserving 1/2 cup cooking liquid; set both aside.
4. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fennel bulb, and saute 6 minutes or until crisp-tender. Add shrimp mixture; cook 3 minutes or until shrimp are done. Add tomato and olives; cook an additional 2 minutes.
5. Combine linguine, reserved cooking liquid, shrimp mixture, and 1/4 teaspoon crushed red pepper in a large bowl, and toss well. Sprinkle each serving with 1 tablespoon cheese. Garnish with fennel frond, if desired.

red pepper, olive oil, lemon rind, lemon juice, garlic, shrimp, linguine, fennel bulb, tomato, niueoise, red pepper, parmesan cheese, fennel frond

Taken from www.myrecipes.com/recipe/spicy-shrimp-and-fennel-pasta (may not work)