Shells with Fennel and Shrimp

• Salt
• 1 medium fennel bulb
• 1/3 cup extra-virgin olive oil
• 4 cloves garlic, peeled
• 1 pound medium shrimp (about 30), shelled, deveined, and cut in half crosswise
• 1 pound pasta shells
• 2 tablespoons unsalted butter
• Crushed hot red pepper

1. Bring a medium saucepan of salted water to a boil over high heat.
2. Pluck off and coarsely chop 3 tablespoons of the tender, fernlike center leaves from the fennel stalks and set the leaves aside.
3. Trim the stalks from the fennel bulb.
4. Cut the bulb into quarters through the core.
5. Pull off and discard the tough outer layer from the fennel pieces.
6. Plunge the fennel pieces into the boiling water, return to a boil, and cook 3 minutes.
7. Reserve 1/2 cup of the cooking liquid, then drain the fennel and rinse under cold running water until cool enough to handle.
8. Cut out the core section from each piece of fennel, then cut the fennel crosswise into 1/4-inch strips.
9. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
10. Meanwhile, heat the olive oil in a large skillet over medium heat.
11. Whack the garlic cloves with the flat side of a knife, add them to the pan, and cook, shaking the pan, until golden brown, about 3 minutes.
12. Increase the heat to high and immediately slide the shrimp into the pan.
13. Cook, tossing constantly, just until the shrimp turn pink, about 2 minutes.
14. Remove the shrimp to a small bowl with a slotted spoon and sprinkle them with salt.
15. Remove the pan from the heat.
16. Stir the shells into the boiling water.
17. Return to a boil, stirring frequently.
18. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
19. While the pasta is cooking, return the pan to medium heat.
20. Add the butter, sliced fennel, and reserved fennel-cooking liquid to the skillet and bring to a boil.
21. Season with salt and crushed red pepper.
22. Lower the heat so the sauce is at a lively simmer and cook until the sauce is lightly thickened and the fennel is tender but not mushy, about 10 minutes.
23. Stir in the fennel leaves and the reserved shrimp.
24. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
25. If not, drain the pasta, return it to the pot, and pour in the sauce.
26. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
27. Check the seasoning, adding salt and crushed red pepper if necessary.
28. Serve immediately in warm bowls.

salt, fennel bulb, extravirgin olive oil, garlic, shrimp, pasta shells, unsalted butter, hot red pepper

Taken from www.epicurious.com/recipes/food/views/shells-with-fennel-and-shrimp-375098 (may not work)