Here’s another Ina Garten recipe; this one is from her recent cookbook, Barefoot Contessa Foolproof. I love the combination of the fennel and the shrimp, and I really love how fast this comes together. We had this with bread, as Ina recommends, but it would be great over pasta too.
Fennel and Garlic Shrimp_Web

½ cup olive oil
2 fennel bulbs, chopped (fronds reserved)
1 head of garlic, minced
½ ts. crushed red pepper flakes
2 lb. shrimp, peeled and deveined
2 TB. flat-leaf parsley, chopped
2 TB. Pernod (optional)
2 ts. fleur de sel, sea or kosher salt
1 ts. freshly ground black pepper
French bread for serving

Heat olive oil in two large (12-inch) saute pans over medium heat (you need two pans so the shrimp cook properly). Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2-3 minutes, until the garlic just begins to color.

Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they’re pink and just cooked through.

Off the heat, sprinkle with parsley, 2 TB. of chopped fennel fronds, the Pernod (if using), the salt, and black pepper and serve it with bread to soak up all the pan juices.