I am a very fast cook. I put my protein on the counter, find a few complimentary ingredients and make a great dish. This one’s a keeper!

Follow this one in real time.
Sauté 1 cup diced fennel, 1 medium onion, and 2 garlic cloves in 1 tablespoon olive oil until softened and golden.
Stir in 1 tablespoon tomato paste, add a cup of white wine (or broth), a cup of crushed tomatoes, salt, pepper and a big pinch of crushed red pepper flakes to taste.
Bring to a boil, lower heat and allow to reduce for fifteen minutes until thickened.
Add 1 pound peeled and cleaned shrimp and poach until just cooked through.
Stir in 4 or 5 fresh basil leaves torn into pieces.
Serve in a deep bowl with lots of sauce.

Shrimp with Tomato Fennel Sauce

 

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