Dinner: Shrimp and Fennel Spaghetti

In this quick pasta dish, thinly sliced fennel and garlic mingle with sugar and red pepper in a flavorful tomato sauce enriched by the delicate brininess of shrimp.

Ingredients

2 medium fennel bulbs
3 clove garlic
1 lb. spaghetti
2 tbsp. olive oil
1 tsp. sugar
1 tsp. crushed red pepper
salt
1 can no-salt-added diced tomatoes
1 lb. medium shrimp
2 c. frozen peas

Instructions

Heat large covered saucepot of salted water to boiling on high.
While water heats, core and thinly slice fennel; reserve fronds for garnish. Thinly slice garlic.
Add spaghetti to boiling water and cook for 2 minutes less than label directs.
Meanwhile, in 12-inch skillet, heat oil on medium-high. Add fennel, garlic, sugar, red pepper, and 1/4 teaspoon salt. Stir well, cover, and cook 5 minutes or until tender and brown, stirring occasionally. Stir in tomatoes and cook 5 minutes.
Add shrimp to spaghetti in boiling water. Cook 2 minutes with pasta. Drain spaghetti and shrimp and return to pot. Add tomato mixture, peas, and 1/4 teaspoon salt. Toss on medium-low 2 minutes or until well mixed. Garnish with fennel fronds.

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