INGREDIENTS
1 lb
Rock shrimp or 1 small shrimp
1/2
Fennel, medium bulb
1
Fresno chile
8
Garlic cloves
1 28 ounce can
Tomatoes, whole
12 oz
Strozzapreti or casarecce pasta
1
Kosher salt
1/3 cup
Olive oil
2 tbsp
Butter, unsalted
1/4 cup
White wine, dry