Featured Recipe
Shrimp Fennel Tagliatelle
By Kate
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Tagliatelle tossed with sautéed shrimp and aromatic fennel bulbs. Infused with fresh garlic and a hint of chili flakes for subtle heat. Olive oil drives the flavor base, while lemon zest brightens the end result. A splash of vegetable broth steams fennel until just tender. Pasta cooked al dente retains bite to cut through delicate seafood. No dairy, nuts, or eggs involved. Simple yet nuanced seafood pasta that balances sweetness of fennel with briny shrimp and citrus notes.
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Prep:
20 min
Cook:
40 min
Total:
Serves:
4 servings
easy dinner
seafood
Italian
pasta
Introduction
Shrimp and fennel dance in olive oil, the garlic sizzling just right, tossed with long ribbons of tagliatelle. No butter, no cream. Briny sweetness from seafood meets anise whisper from fennel. Learn the signs—how fennel softens but still holds shape, how garlic unleashes fragrance before bitterness. Sharp lemon zest cuts through richness without dairy. Stay alert for shrimp’s translucent shift; overcook and you lose tender snap and yield chewy disappointment. Substitute scallops if shrimp unavailable. Celery can stand in for fennel, just ditch the licorice notes. Minimal ingredients, maximal flavor. You’ll want this on loop for any weeknight hustle. No fuss. Just culinary sense.
Ingredients
About the ingredients
Shrimp choice matters—wild-caught if you can get them, de-vein and peel for no surprises later. Frozen works fine, just thaw thoroughly and pat dry to avoid steaming rather than searing. Fennel adds unique licorice note; if that intimidates use celery slices but lose distinct aroma. Garlic is key flavor driver here but burnt garlic means burnt taste—keep a close ear and nose to that pan. Lemon zest, not juice, maintains light aroma without soggy acid splash. Vegetable broth for steaming fennel builds flavor; water with a sprinkle of bouillon can substitute if stock unavailable. Dry white wine optional but adds gentle tang and lifts sauce complexity.
Method
Technique Tips
Keep the pan hot but controlled. Medium heat for shallots and fennel prevents premature burning; flick water drops to monitor temperature—should evaporate briskly but not burst into spatters. Covering fennel traps steam, softens edges before you get that first golden caramel. Garlic is a timing finesse—add too early and it burns; toss in last minute, watch quick perfume pop, then shrimp immediately after. Shrimp needs complete contact with pan surface for uniform color; crowding pan leads to steaming instead of sear. When adding pasta back, use reserved water in small increments to get sauce consistency right without watery sludge. Toss fast but gentle—breakage ruins presentation. Serve fast before flavors dull and textures degrade.
Chef's Notes
- 💡 Watch that garlic; sautéed perfect smells lovely. Too long turns bitter. Last minute crush for best aroma. Add shrimp right after, keep things moving.
- 💡 Fennel can overwhelm. Slice thin, not chunks. Caramelization is key. Add salt to draw moisture. Watch for soft but not mushy. Texture matters.
- 💡 Cooking pasta al dente is crucial. Time it right; set a timer for one minute less than package says. Texture should hold against shrimp but still gentle.
- 💡 Substitutes? Scallops work if shrimp’s missing. Celery can stand for fennel if mild flavor needed. Watch the texture—check cook time.
- 💡 Reserve cooking water; add splashes. Consistency check; not too thick or watery. Toss fast with gentle motions to avoid breakage. Keep it elegant.
