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Shrimp and Roasted Fennel Ditalini

Shrimp and Roasted Fennel Ditalini Recipe

  • 1 pound (16 to 20) extra large shrimp, shells intact, thawed if frozen
  • 1 teaspoon fennel seeds
  • 1 teaspoon salt, preferably sea salt, divided
  • 1 fennel bulb, halved and sliced crosswise (chopped fronds for garnish, optional)
  • 4 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly ground black pepper
  • Grated zest of 1 lemon (1 julienned strip for garnish, optional)
  • 1/2 pound whole-wheat ditalini
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