Spaghetti with Gulf Shrimp and a Fennel Wine Sauce

If you haven’t had Gulf Shrimp, or you maybe have but don’t know it, then you should try them now. They have such a different flavor than the shrimp from the Atlantic. They almost have an anise flavor to me, so I paired them with fennel and the results were very tasty.

Recipe by Tierney Larson

Servings: 4-6 (6 people will get about 3 shrimps a person)

Ingredients:

1 1/2 lbs of Gulf Shrimp, peeled and deveined (save the shells for an easy stock to add to the sauce!)

Kosher Salt

Black Pepper

1 tsp fennel seeds

3 tbl of Extra Virgin Olive Oil, divided

2 garlic cloves, thinly sliced

2 shallots, minced

1/2 cup of Rose or any good dry white wine

1/4 cup of shrimp stock (optional but really easy and good, see how to make below)

1/2 lb of Spaghetti (you could stretch this sauce to be for a whole box but it won’t be as saucy)

2 tbl unsalted butter

a handful of parsley leaves, chopped

Ok so….

(Optional but so good!) In a small pot, add the shrimp shells and cover with enough water that the shells are covered. Add a bay leaf and 1 black peppercorn and let simmer while you cook the rest.

Start a large pot of water over high heat and generously season with salt while you’re preparing the rest, you want the pasta ready when the sauce is done so you can add it straight into the sauce. In a medium sized skillet, toast the fennel seeds over medium heat. Remove and give them a crush with a mortar and pestle, set aside.

Season the peeled and deveined shrimp on both sides with kosher salt. To the same pan that you toasted your fennel in, add 1 tbl of extra virgin olive oil and raise the heat to medium high. When the oil is shimmering add the shrimp in batches (so as not to overcrowd the pan) and cook for about 2 minutes per side, or until golden brown and cooked through. Remove the shrimp and place on a small sheet pan or large plate and set aside.

Then, when you add the spaghetti to the pot, add the shallots, garlic cloves and a pinch of salt to the pan you cooked the shrimp in. Add a splash of olive oil if the pan is dry and stir, letting the shallots get tender, about 2-3 minutes. Add the crushed fennel seeds and then deglaze the pan with the rose. Bring to a simmer and reduce a bit, or just until the alcohol taste has disappeared, about 2-3 minutes. Add the shrimp stock (if using) and taste, add a pinch of salt if necessary and a few grinds of black pepper. Swirling the pan, add the butter in 1 tbl spoon at a time. Don’t stop swirling until the butter is fully incorporated. Let it sit over low heat until the pasta is ready to be added.

*Don’t drain the pasta! Save 1/2 cup of the pasta water to the side. When the pasta is al dente, add it into the sauce straight from the boiling water using tongs. When the pasta is added swoosh it around the sauce, and add about 1/4 cup of the pasta water (more if needed), a little at a time, stirring until the sauce is glossy and covering the spaghetti strands. Top with chopped parsley.