Sauteed Shrimp in a Citrusy Fennelly Tomato Sauce

So, this is what I did for dinner.

Nothing fancy. Just a fast shrimp saute thrown (literally ) into a fennelly, citrusy tomato sauce slung over angel hair.

Using up the stuff in the fridge so I can go get some more stuff and forget that I have it.

Then remembering and deciding to forge ahead, because extra virgin olive oil, garlic confit, San Marzano tomatoes will bring out the best in some rather past its prime fennel and a slightly sad looking Valencia orange.

It’s Monday night.


Sautéed Shrimp in a Citrusy Fennelly Tomato Sauce

1 fennel bulb, coarsely chopped
½ large Vidalia onion, coarsely chopped
1 heaping tbsp garlic confit
A couple of good swirls of extra virgin olive oil
Coarse salt and freshly ground black pepper
About a tbsp of fennel seeds
1 Valencia orange, zested, then cut in half
A splash of Pernod
1 28 ounce can of San Marzano tomatoes and their juices
16 large shrimp, peeled, tail left on
A couple of good swirls more of extra virgin olive oil
Fresh Italian parsley, a handful, chopped


Put a large cast iron skillet over medium high heat. Do a couple of good swirls extra virgin olive oil. When it looks wavy add the fennel and onion and let it cook until soft, about five minutes. Add garlic confit and fennel seeds. Season with coarse salt and freshly ground black pepper.

Cook, stirring until garlic is blended in. Add tomatoes and their juice and raise the heat a bit to get a good bubbling going. Add the splash of Pernod, add the orange zest and squeeze one half of the orange over top and stir. Reduce heat to a good simmer and let cook for about twenty minutes.

Take a medium skillet and place over medium high heat and do a couple of good swirls extra virgin olive oil. Throw in the shrimp, season with coarse salt and freshly ground black pepper and squeeze the other half of the orange over the shrimp. These should cook really fast and turn pink. Remove from heat.

When you are ready to eat, add the shrimp to the tomato sauce and let bubble for about three minutes. Toss with chopped fresh Italian parsley and serve with angel hair pasta.

Serves three generously.

Sauteed Shrimp in a Citrusy Fennelly Tomato Sauce