Pasta with fennel and shrimp

Clean the fennel bulb and keep the fine green (if it is attached) for the garnish. Halve the tuber lengthways, cut out the hard core and cut the rest into narrow strips. Bring water to the boil with a little salt and let the fennel simmer in about 3 minutes. Drain and drain. Let the shrimp thaw if necessary.

Cook the pasta al dente in plenty of water with some salt according to the instructions on the package and drain.

Heat, while the pasta is boiling, the butter in a large pan and let the fennel and onion fry for a few minutes without letting them color. Deglaze with the wine or a dash of water and cook briefly. Stir in the crème fraîche and cook briefly again. Season to taste with salt and pepper, stir in the shrimp and let it warm through without boiling.

Spoon the sauce through the pasta and sprinkle with the finely chopped fennel green.