Penne with Shrimp and Fennel

Ingredients:

2 cups cooked penne pasta
 
½ pound medium shrimp, deveined, tails removed
 
¼ teaspoon salt
 
¼ teaspoon pepper
 
2 tablespoons olive oil
 
1 garlic clove, minced
 
½ medium onion, thinly sliced
 
½ medium fennel, quartered, cored, and thinly sliced
 
¼ cup white cooking wine
 
1 (15 ounce) can of crushed tomatoes
 
¼ cup roughly chopped green olives
 
¼ cup feta, crumbled
 
2 tablespoons fresh oregano
 

Directions:

1. Pat shrimp dry and season with salt and pepper. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add shrimp and cook until pink in the middle, about 3 minutes. Transfer shrimp to a plate and set aside.

2. Return skillet to stove and heat remaining oil over medium heat. Add garlic, onion, and fennel and cook until golden brown, about 5 minutes.

3. Stir in wine, scraping bottom of skillet. Stir in tomatoes and simmer 5 minutes.

4. Stir in olives, shrimp and penne, adding water as needed to loosen sauce.

5. Sprinkle with feta and oregano.

Serving Suggestions:

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