- Cook pasta in a large saucepan of boiling water according to package instructions. Drain and reserve.
- In a large skillet, heat 15 mL (1 tablespoon) oil over high heat. Add garlic, leek and fennel. Sauté for 2 to 3 minutes, or until vegetables are tender-crisp. Reserve.
- Heat remaining oil over high heat and add shrimp. Cook for 2 to 3 minutes, or until cooked and lightly golden. Add pasta and vegetables along with fennel seeds. Stir to combine. Add chopped fennel fronds and lemon zest. Season with salt and pepper to taste.
: Replace lemon zest by orange zest, and fennel seeds and fronds by fresh dill.
: Reserve approx. 125 mL to 250 mL (1/2 to 1 cup) pasta cooking water. If the pasta seems dry, add a little cooking water and combine.