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Ingredients

• 1/4 teaspoon crushed red pepper
• 1 tablespoon olive oil, divided
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1 pound medium shrimp, peeled and deveined
• 10 ounces uncooked linguine
• 2 cups coarsely chopped fennel bulb (about 2 medium bulbs)
• 2 cups diced seeded plum tomato
• 1/2 cup finely chopped niçoise or kalamata olives
• 1/4 to 1/2 teaspoon crushed red pepper
• 5 tablespoons grated Asiago or Parmesan cheese
• Fennel frond (optional)

Description

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