Shrimp Scampi with Pernod and Fennel Fronds

There's something wonderful about a main dish that comes together in under 10 minutes and is delicious. I was a bit worried that the anise flavour would be too strong, but it was just right. I substituted absinthe for the Pernod. The recipe suggests about 10 different variations, so I have a feeling this is going to become my go-to dish for when the CSA box gives me fennel that is more frond than fennel bulb!

Shrimp Scampi with Pernod and Fennel Fronds (from Cook This Now)

Ingredients
3 tbsp unsalted butter
2 garlic cloves, minced
1/3 cup white wine
2 tbsp Pernod (or absinthe)
3/4 tsp kosher salt
pinch crushed red pepper flakes
900g large shrimp, shelled
2 tbsp finely minced fennel fronds
juice of 1/2 lemon

1. In large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute.
2. Add wine, Pernod, salt, and red pepper flakes. Bring to a simmer and let reduce by half, about 2 minutes.
3. Add shrimp and cook, stirring until they just turn pink, 2 - 4 minutes.
4. Stir in fennel fronds and lemon juice. Serve with crusty bread.