Thinly slice 1 large fennel bulb and 5 cloves garlic. Heat a large, thick-bottom pan with matching lid on medium. Add enough oil to lightly coat the bottom, about 3 tbsp. When the oil is hot and glossy, add sliced fennel and garlic and season with ½ tsp salt and a few cracks black pepper. Cook, occasionally stirring, until lightly browned and tender, about 5 minutes.
Add fennel seeds and red pepper flakes and cook until toasted, about 1 minute. You’ll want to keep the spices moving in the pan by constantly stirring so they don’t burn. You will be able to smell a nuttiness on the spices when it’s ready. Once toasted, add cherry tomatoes and remaining ½ tsp salt. Cook until the tomatoes are bursting and a jammy sauce forms in the pan, about 10-15 minutes. Use the back of your spoon to help the tomatoes along.
Add the zest and juice of 1 lemon and let simmer for 1-2 minutes until slightly thickened. Taste and adjust seasoning — it should be bright and garlicky. Add shrimp, stirring to evenly coat, then cover and cook for 5-10 minutes, or until the shrimp are pink throughout and fully cooked. Serve with fresh bread and enjoy!
