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Shrimp and White Beans with Fennel and Pancetta
Ingredients
  • 2 tablespoons olive oil, plus more for drizzling (optional)
  • 4 ounces pancetta or bacon, diced
  • 1 small yellow onion, thinly sliced
  • 1 small or medium fennel bulb (about 6 ounces), tough outer leaves and stems discarded and thinly sliced crosswise, plus 1 tablespoon roughly chopped fronds
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons fennel seeds
  • ½ teaspoon red-pepper flakes (optional)
  • Kosher salt and black pepper
  • 1 (28-ounce) can whole peeled tomatoes with their juices, tomatoes crushed by hand
  • 1 pound jumbo shrimp, preferably wild, peeled and deveined
  • 1 (15-ounce) can white beans, such as butter beans or cannellini beans, drained and rinsed
  • ½ cup roughly chopped fresh herbs, such as Italian parsley, basil, mint or a combination (optional)
Steps
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