Recently, I have been cooking up lots of new recipes. One of my favorites is this Shrimp & Roasted Fennel Pasta from Self magazine no less. Goes to show that a recipe does not have to be from a gourmet cookbook or magazine to be good.
I learned a lesson a few months ago. When a recipe calls for making a simple stock from the shells of shrimp or lobster, just do it. It really makes a difference in the flavor of a dish than using say chicken broth.
This pasta was really easy to make and could almost be called a one pot dish. The flavored melded perfectly in the oven. I could not find the ditalini pasta, so I made a simple substitution with mini penne.