Spaghetti arrabiata with shrimp and fennel

Ingredients for 2 servings:

• 180g spaghetti
• 300 g shrimp(s), cooked, frozen
• 1 bulb(s) of fennel
• 2 garlic cloves
• 2 chili peppers, dried, for medium heat
• 5 tbsp olive oil
• 1 tsp salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Thaw the shrimp overnight in the refrigerator. Remove tails, if present, and divide the shrimp if large and desired. Finely chop the garlic cloves and dried chili peppers in a garlic press. Trim and finely chop the fennel leaves from the fennel. Thinly slice the fennel. Cook the spaghetti in salted water until al dente, pour into a colander, and drizzle with 2 tablespoons of oil to prevent them from sticking together. Cover to retain heat. Briefly fry the garlic and chili in 3 tablespoons of hot oil, then add the fennel slices, season with salt, and stir several times during cooking at medium heat. The cooking time is a few minutes and depends on the thickness of the slices and personal taste—crunchy or soft. Add the cooked shrimp (without defrosting water) and heat briefly. Add the cooked spaghetti from the colander and the chopped fennel leaves, and mix everything well. This quantity is sufficient for 2 people as a main course or for 4 to 6 people as a spaghetti appetizer.