Adapted from Family Circle magazine, March 2015 issue.
Makes 2 servings, Prep 15 min, Cook 13 min.
2 tbsp olive oil
2 cups thinly sliced fennel (the bulb)
1/2 to 3/4 pounds shrimp (choose wild caught, domestic shrimp), shelled & deveined
1/2 sweet pepper, seeded and thinly sliced3 cloves garlic, finely chopped
2 tbsp capers
1/2 tsp red pepper flakes
2 tbsp dry vermouth
2 tbsp lemon juice
2 tbsp chopped parsley
1/8 tsp salt
Thin spaghetti or pasta of your choice, cooked al dente.
In a large skillet, heat 1 tbsp olive oil over medium high heat. Add fennel and cook 8 minutes stirring occasionally. Remove to a plate. Add remaining olive oil to skillet, stir in shrimp, sweet pepper, garlic and red pepper flakes. Cook 4 minutes stirring occasionally. Return fennel to skillet, stir in capers, vermouth and lemon juice, cook 1 minute. Garnish with parsley and season with salt to taste. Serve with pasta if desired.