Best Fennel Garlic Shrimp Recipes

Fennel & Garlic Shrimp image

Provided by Ina Garten

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 10

6 tablespoons good olive oil
1 cup chopped fennel bulb, fronds reserved
3 tablespoons minced garlic (9 cloves)
1/4 teaspoon crushed red pepper flakes
1 pound (16- to 20-count) shrimp, peeled with tails on
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Pernod (optional)
1 teaspoon fleur de sel
1/2 teaspoon freshly ground black pepper
French bread for serving

Steps:

Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

FENNEL GARLIC SHRIMP TAGLIATELLI ALFREDO image

Categories Shellfish

Yield 2

Number Of Ingredients 6

8 shrimp
2 servings tagliatelli
1/3 cup sliced fennel bulb 3-4 cloves garlic
2 T cream cheese
½ cup whole milk
handful of chopped parsley

Steps:

Boil 2 servings tagliatelli. Clean 8 shrimp. Sautee 1/3 cup sliced fennel bulb with 3-4 cloves garlic. Add shrimp and sautee. As the fennel is simmering, simmer 2 T cream cheese with ½ cup whole milk while whisking all the time. When everything is combined, bring to medium an cook until thick. Add salt and lots of freshly cracked pepper. Add the tagliatelli to the sauce. Toss in a handful of chopped parsley and then the fennel/garlic/shrimp mixture.

FENNEL & GARLIC SHRIMP image

Yield 16-20 shrimp

Number Of Ingredients 10

6 T olive oil
1 c chopped fennel bulb, fronds reserved
3 T minced garlic (9 cloves)
1/4 t crushed red pepper flakes
1 lb (16-20) shrimp, peeled with tails on
1 T chopped fresh flat-leaf parsley
1 T Pernod, optional
1 t salt
1/2 t freshly grated black pepper
French bread for serving

Steps:

Heat the olive oiling a large sauté pan over medium heat. Add the fennel and sauté for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color. Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 1 minutes on the other side, until they're pink and just cooked through. Turn off the heat, sprinkle with parsley, 1 T of chopped fennel fronds, the Pernod (if using), the salt and black pepper, and serve with bread to soak up all the pan juices.