Shrimp and Roasted Fennel Ditalini
['1 pound (16 to 20) extra large shrimp, shells intact, thawed if frozen', '1 teaspoon fennel seeds', '1 teaspoon salt, preferably sea salt, divided', '1 fennel bulb, halved and sliced crosswise (chopped fronds for garnish, optional)', '4 cloves garlic, chopped', '2 tablespoons olive oil', '1/2 teaspoon freshly ground black pepper', 'Grated zest of 1 lemon (1 julienned strip for garnish, optional)', '1/2 pound whole-wheat ditalini']
Heat oven to 450°F. Shell shrimp, but keep tails intact, if desired; reserve shells. In a small pan over medium heat, toast fennel seeds until golden brown, 5 minutes; crush. In a bowl, toss shrimp with fennel seeds. In same pan, bring 1 cup water to a boil with 1/2 teaspoon salt and reserved shells; reduce heat and simmer, partially covered, 30 minutes. Remove and discard shells; simmer until stock reduces by half, 5 minutes. In a roasting pan, place sliced fennel, garlic, oil, pepper and remaining 1/2 teaspoon salt; toss. Roast until fennel is tender, 20 minutes. Stir in shrimp, stock and zest; roast until shrimp are just cooked through, 5 minutes. Cook pasta as directed on package until al dente. Drain pasta, reserving 1 cup cooking liquid. Add pasta to roasting pan; roast until pasta is completely cooked, adding reserved liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Serve garnished with julienned zest and fennel fronds, if desired.
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