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shrimp and white beans with fennel and pancetta

4.0

(842)

cooking.nytimes.com
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Total: 40 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

In a deep 12-inch skillet, heat the olive oil over medium. Add the pancetta and cook, stirring occasionally, until it begins to crisp, 4 to 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.

Step 2

Add the onion and sliced fennel to the skillet and cook until softened, 3 to 4 minutes. Stir in the garlic, fennel seeds and red-pepper flakes, if using, and cook until the garlic begins to soften and the fennel seeds become aromatic, about 1 minute. Season with salt and pepper. Stir in the crushed tomatoes and their juices. Fill the tomato can halfway with water, swish it around and add that, too.

Step 3

Bring the mixture to a simmer and cook on medium-low, allowing the flavors to come together, about 15 minutes.

Step 4

Turn heat back to medium, stir in the shrimp and cook until just pink, 2 to 3 minutes. Add the beans and the cooked pancetta and cook until warmed through, about 2 minutes. Taste and adjust seasonings as necessary.

Step 5

Divide among bowls, top with the herbs and drizzle with a bit more olive oil, if desired.

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