Spicy Shrimp with Calabrian Chiles and Fennel
By Matthew FairmanPublished on February 18, 2026
Time
55 minutes
Yield
Serves 6 to 8
Ingredients
Before You Begin
Look for untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate (the ingredient list should tell you). We prefer to grind our own fennel seeds, but you can substitute 1¾ teaspoons of ground fennel. Jarred crushed Calabrian chiles are available in some specialty markets or online. Sambuca, an Italian anise-scented liqueur, boosts the flavor of the fennel seeds and adds a touch of sweetness; you can substitute another anise spirit, such as anisette, pastis, ouzo, or arak. Serve this dish as an appetizer with crusty bread or use it to sauce a pound of pasta.
Instructions
- Toss 2 pounds shrimp, peeled, deveined, and tails removed, with ¾ teaspoon table salt in bowl. Cover and refrigerate for 15 minutes. Process 2 teaspoons fennel seeds in spice grinder until finely ground.
- Cook ½ cup extra-virgin olive oil, 6 thinly sliced garlic cloves, 2 tablespoons jarred crushed Calabrian chiles, 3 anchovy fillets, ½ teaspoon pepper, ground fennel seeds, and remaining ¼ teaspoon salt in 12-inch skillet over medium heat, stirring often and breaking up anchovies with wooden spoon, until oil is sizzling and mixture is very fragrant, 2 to 4 minutes. Stir in 1 cup white wine and 3 tablespoons sambuca, increase heat to medium-high, and bring to vigorous simmer. Cook until sauce is reduced by about half, 2 to 3 minutes.
- Stir in shrimp and cook, stirring and flipping shrimp often, until shrimp are opaque, 3 to 5 minutes. Transfer shrimp and sauce to serving platter and sprinkle with 3 tablespoons chopped basil and 3 tablespoons chopped parsley. Serve, drizzling with extra crushed Calabrian chiles to taste.
Time
55 minutesYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
We wanted a skillet full of sweet, succulent shrimp bathed in a superflavorful Calabrian chile sauce, and we wanted to get it to the table quickly. Salting the shrimp for just 15 minutes prior to cooking seasoned them thoroughly while helping to ensure they stayed juicy. A generous glug of olive oil created a rich base for blooming the fiery, fruity crushed Calabrian chiles. In the same oil, we sizzled sliced garlic, umami-packed anchovies, and some fresh ground fennel seeds, which pair exceptionally well with shellfish. A cup of dry white wine imbued the rich sauce with balancing acidity. To underscore the flavor of the fennel seeds and mellow out the heat of the chiles, we added a shot of sambuca, a sweet anise-flavored liqueur. Quickly boiling and reducing the wine and sambuca removed any harsh alcohol overtones. Finally, we simmered the seasoned shrimp in the delicious mixture until they were just opaque before finishing the dish with fresh basil and parsley.
Before You Begin
Look for untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate (the ingredient list should tell you). We prefer to grind our own fennel seeds, but you can substitute 1¾ teaspoons of ground fennel. Jarred crushed Calabrian chiles are available in some specialty markets or online. Sambuca, an Italian anise-scented liqueur, boosts the flavor of the fennel seeds and adds a touch of sweetness; you can substitute another anise spirit, such as anisette, pastis, ouzo, or arak. Serve this dish as an appetizer with crusty bread or use it to sauce a pound of pasta.
Instructions
- Toss 2 pounds shrimp, peeled, deveined, and tails removed, with ¾ teaspoon table salt in bowl. Cover and refrigerate for 15 minutes. Process 2 teaspoons fennel seeds in spice grinder until finely ground.
- Cook ½ cup extra-virgin olive oil, 6 thinly sliced garlic cloves, 2 tablespoons jarred crushed Calabrian chiles, 3 anchovy fillets, ½ teaspoon pepper, ground fennel seeds, and remaining ¼ teaspoon salt in 12-inch skillet over medium heat, stirring often and breaking up anchovies with wooden spoon, until oil is sizzling and mixture is very fragrant, 2 to 4 minutes. Stir in 1 cup white wine and 3 tablespoons sambuca, increase heat to medium-high, and bring to vigorous simmer. Cook until sauce is reduced by about half, 2 to 3 minutes.
- Stir in shrimp and cook, stirring and flipping shrimp often, until shrimp are opaque, 3 to 5 minutes. Transfer shrimp and sauce to serving platter and sprinkle with 3 tablespoons chopped basil and 3 tablespoons chopped parsley. Serve, drizzling with extra crushed Calabrian chiles to taste.
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