Spaghettini with shrimp and fennel

Ingredients for 2 servings:

• 250 g pasta (spaghettini)
• salt water
• 200 g shrimp(s), raw, deveined
• 1 bulb(s) of fennel
• 2 large garlic cloves, fresh, young
• 1 shot of dry white wine
• e.g. olive oil
• salt and pepper
• possibly pesto (basil pesto), fresh
• Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

very quick and uncomplicated

Cook the spaghettini in salted water according to the package instructions until very al dente. This will take 1-2 minutes, depending on the manufacturer. Drain and reserve some of the pasta water. Wash the fennel and halve it. Cut out the stalk into a wedge shape. Use a vegetable peeler to peel off the tough fibers from the outer layers. Slice the garlic. Heat the olive oil in a wide pot or pan. First, sauté the fennel until translucent, then add the garlic and sauté briefly. Add the shrimp and let it turn pink for a very short time. They should still be relatively raw, as they will continue to cook and otherwise become too dry. Deglaze with a good splash of white wine and season immediately with salt, pepper, and a pinch of sugar, if desired. Bring to a boil briefly, then add the pasta and some of the pasta water, toss to coat, and let it sit for a short time so the pasta can absorb the flavor. If you like and have it on hand, refine it with 1-2 teaspoons of basil pesto. Serve sprinkled with Parmesan cheese and a light white wine. The amounts of pasta and shrimp are approximate and depend on the chef’s taste.