Lemon shrimp pasta

1. OOoo fennel seeds.

2. Yeah, I used half as much as the recipe called for (and I only made half of that recipe to begin with) but they were only kind of overpowering when I chewed on them.

3. I’d take that over a plate of kimchi any day.
   Fresh fennel is much more subtle, if you can find it.

4. Lemon pasta….muxh underrated. i had this first in Italy – wow!! – a year or so ago and liked it. Adding shrimp is a great idea !

5. Did you toast the fennel seeds first? I would be tempted to toast and crush up a bit in a mortar and pestle.

6. I kind of fried them a bit in the oil before adding the shrimp. I might’ve preferred them crushed, though maybe they’d be a bit too overpowering? Leftovers were VERY lemony, btw. Almost too much so!

7. saffron goes well with this!

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