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)
How to Make It
Combine 1/4 teaspoon red pepper, 1 1/2 teaspoons oil, rind, juice, and garlic in a blender; process until smooth. Pour into a shallow dish.
Stir shrimp into red pepper mixture. Cover mixture and marinate in refrigerator up to 4 hours, stirring occasionally.
Cook linguine according to package directions, omitting salt and fat. Drain linguine, reserving 1/2 cup cooking liquid; set both aside.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fennel bulb, and sauté 6 minutes or until crisp-tender. Add shrimp mixture; cook 3 minutes or until shrimp are done. Add tomato and olives; cook an additional 2 minutes.
Combine linguine, reserved cooking liquid, shrimp mixture, and 1/4 teaspoon crushed red pepper in a large bowl, and toss well. Sprinkle each serving with 1 tablespoon cheese. Garnish with fennel frond, if desired.