Shrimp, Fennel And Tomato Fettuccine

• 9 ounces cherry tomatoes
• 2 tablespoons olive oil
• 14 ounces fettuccine fresh
• 1 bulb fennel cored and thinly sliced
• 1 red onion small, thinly sliced
• 1 lemon peel finely grated
• 1 pound large shrimp peeled and deveined
• 2 tablespoons baby capers rinsed and drained
• 3/4 cup heavy cream
• 1/4 cup dill chopped
• 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, fennel, red onion, lemon, shrimp, baby capers, heavy cream, dill, crusty bread

Taken from www.yummly.com/recipe/Shrimp_-Fennel-and-Tomato-Fettuccine-1404328 (may not work)