Sauteed Shrimp Penne In A Fennel Tomato Cream Sauce Recipe

In a medium skillet over medium heat sauce garlic, shallots and saffron in olive oil, stirring continously for 2 minutes. Add shrimp, tossing rapidly an additional 2 minutes - shrimp should be just pink and still opaque.

Remove from heat and ad vermouth or white wine. Remove shrimp from skillet and set aside.

Reduce heat to medium low and return skillet to heat. Add tomato and fennel, simmer cover for eight minutes.

Add cream and shrimp, bring mixture back to a gentle boil, remove from heat and season to taste. Do not overcook.

Meanwhile cook pasta in boiling salted water until pasta is al dente. Drain but do not rinse. Toss with sauce, chopped parsley and lemon juice.