1. Chop fennel bulb and stalks. Set aside fronds.

2. Heat oil in a large, deep sauté pan (or a large saucepan) over medium-high heat.

3. Add fennel and cook for 4–5 minutes or until tender, stirring occasionally.

4. Add pasta, broth and salt. Bring to a boil and continue cooking for 8–10 minutes, or until pasta is al dente, stirring occasionally.

5. Meanwhile, coarsely chop pickled peppers and basil. Using a sieve, rinse shrimp (see Chef’s Secret).

6. Add peppers and shrimp. Mix well and season generously with pepper. Continue cooking for 1–2 minutes or until shrimp are hot.

7. Use a vegetable peeler to shave Parmesan.

8. Garnish pasta with Parmesan, basil and reserved fennel fronds. Serve.

Store for 4 days in the refrigerator. Do not freeze.

Chef’s Secret
If your shrimp are frozen into a block, rinse them under cold water to gently thaw and separate them. Since Nordic shrimp are quite salty, rinsing them also reduces the sodium content.

Photo Credit: Maude Chauvin