Cooking Instructions

• Bring a large pot of salted water to a boil over high. Add pasta; cook until 1 minute short of al dente, about 5 minutes. Drain in a colander over a bowl, reserving 1 cup of the pasta water.
• Meanwhile, heat sun-dried tomato oil in a large skillet over medium-high. Add fennel; cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.
• Add wine, stock, shrimp, salt, black pepper, and sun-dried tomatoes; cook, stirring often, until shrimp are pink on both sides, about 4 minutes. Reduce heat to medium-low; add cream and lemon juice. Cook, stirring often, until slightly thickened, about 2 minutes.
• Add pasta, ¼ cup reserved pasta water, basil, and ¼ cup Parmesan cheese; cook, stirring and tossing with tongs constantly, until pasta is coated, adding up to ⅓ cup more pasta water, as needed.
• Divide pasta mixture between 2 shallow bowls; top each with ½ tablespoon remaining Parmesan. Garnish with fennel fronds, basil leaves, and lemon zest just before serving.