Garlic and shrimp aren't the only stars of this dish. We've paired it with tender farfalle pasta and sweet spring leeks. Fennel and dill co-star adding savoury flavours to this pasta dish!
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Salt and Pepper*
In Step 4, use this heat guide to determine what spice level you prefer (dbl each for 4 ppl):1/4 tsp mild,1/2 tsp medium,1 tsp spicy!
Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: Use same size pot, water and salt amount for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, peel then mince or grate garlic. Roughly chop dill. Cut fennel into 1-inch pieces. Halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges. Using a strainer, drain and rinse shrimp, then pat dry with paper towel.
To boiling water, add farfalle. Cook, stirring occasionally, until tender, 12-13 min. When farfalle is done, reserve 1/3 cup pasta water (dbl for 4 ppl). Drain and return farfalle to the same pot, off the heat.
Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then leeks and fennel. Cook, stirring often, until softened, 6-8 min. Season with salt and pepper.
To the pan with veggies, add shrimp, tomatoes, garlic, lemon zest, 2 tbsp butter (dbl for 4 ppl) and 1/4 tsp chili flakes (dbl for 4 ppl) (NOTE: Reference Heat Guide in Start Strong). Season with salt and pepper. Cook, stirring occasionally, until shrimp just turns pink, 2-3 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**)
When shrimp is done, to the pot with farfalle, add shrimp mixture, reserved pasta water and 1 tbsp lemon juice (dbl for 4 ppl). Heat pot over low heat. Stir together, until sauce comes together and everything is coated, 1-2 min. Remove pan from heat, then stir in half the dill. Season with salt and pepper.
Divide shrimp pasta between plates. Sprinkle over remaining dill and squeeze over a lemon wedge, if desired.