Gemelli With Shrimp And Tomato Cream

• 2 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped fresh fennel bulb
• 1/2 cup red bell pepper finely chopped
• 1 teaspoon lightly crushed fennel seeds
• 1 cup crushed canned tomatoes
• 1/2 pound shelled medium shrimp
• 1/4 cup heavy cream
• Salt and freshly ground black pepper
• 1/2 pound gemelli pasta
• 1/2 tablespoon finely chopped Italian parsley

1. Heat the oil in a heavy skillet.
2. Add the onion, chopped fennel and bell pepper and saute until all are tender.
3. Stir in the fennel seeds and the tomatoes.
4. Bring to a simmer and cook about 15 minutes.
5. Stir in the shrimp and cook a minute or two longer, but just until the shrimp are cooked.
6. Stir in the cream, season the sauce to your taste with salt and pepper and remove from the heat.
7. Bring a large pot of salted water to a boil.
8. Add the gemelli and cook until al dente, about 10 minutes.
9. Drain well.
10. Put the gemelli in a warm serving dish.
11. Briefly reheat the shrimp and the tomato sauce, pour over the pasta and toss well.
12. Sprinkle the parsley over the completed dish and serve.

extravirgin olive oil, onion, fresh fennel bulb, red bell pepper, fennel seeds, tomatoes, shrimp, heavy cream, salt, pasta, italian parsley

Taken from cooking.nytimes.com/recipes/5042 (may not work)