Shrimp, Fennel And Tomato Fettuccine - cooking recipe

Ingredients

9 oz cherry tomatoes
2 tbsp olive oil
14 oz fresh fettuccine
1 None bulb fennel, cored and thinly sliced
1 small red onion, thinly sliced
1 None lemon, peel finely grated
1 lb large shrimp, peeled and deveined
2 tbsp baby capers, rinsed and drained
3/4 cup heavy cream
1/4 cup chopped dill
None None Crusty bread, to serve

Preparation

Preheat the oven to 325\u00b0F. Line a baking pan with parchment paper.
Place tomatoes on pan and drizzle with 1 tbsp of the oil. Season to taste. Bake 10-15 mins, until tender.
Meanwhile, cook fettuccine in a large saucepan of boiling salted water according to package directions. Drain and return to pan.
Heat remaining 1 tbsp oil in a large skillet on medium heat. Saute fennel, onion and lemon peel, 3-4 mins, until tender. Add shrimp and capers; saute 2-3 mins, until shrimp are almost cooked through. Stir in cream and tomatoes; simmer 1-2 mins.
Add shrimp mixture and dill to pasta; toss to coat. Season to taste. Serve with crusty bread.