Shrimp and White Beans With Fennel and Pancetta

Ingredients

• 2 tbsp olive oil, plus more for serving if desired
• 4 oz pancetta or bacon, diced
• 1 small yellow onion, thinly sliced
• 1 small to medium fennel bulb, thinly sliced
• 1 tbsp fennel fronds, chopped
• 2 cloves garlic, thinly sliced
• 2 tsp fennel seeds
• ½ tsp red pepper flakes, optional
• kosher salt and black pepper
• 1 28-oz can whole peeled tomatoes with juices, crushed by hand
• 1½ cups water
• 1 lb jumbo shrimp, peeled and deveined
• 1 15-oz can white beans, such as butter beans or cannellini beans, drained and rinsed
• ½ cup fresh herbs, such as parsley, basil, mint, or a combination, optional, roughly chopped

Steps

1. Cook the pancetta. Heat the olive oil in a deep 12-inch skillet over medium heat. Add the pancetta and cook until beginning to crisp, 4 to 5 minutes. Transfer to a paper towel-lined plate.
2. Cook the vegetables. Add the onion and fennel to the skillet and cook until softened, 3 to 4 minutes.
3. Add the aromatics. Add the garlic, fennel seeds, and red pepper flakes, if using. Cook until fragrant, about 1 minute. Season with salt and pepper.
4. Simmer the sauce. Stir in the crushed tomatoes and 1½ cups water. Bring to a simmer, then reduce the heat to medium-low and cook for about 15 minutes.
5. Add the shrimp. Increase the heat to medium. Stir in the shrimp and cook until just pink, 2 to 3 minutes.
6. Add the beans. Add the beans and cooked pancetta and cook until heated through, about 2 minutes. Taste and adjust the seasoning.
7. Serve. Divide among bowls and top with fennel fronds and fresh herbs. Drizzle with additional olive oil, if desired.