Bring a large pot of salted water to a rolling boil. Add 12 oz lumache and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

When sauce and shrimp are ready, toss pasta with a ladle of sauce and 1/2 cup reserved pasta water in the sauce pan over low heat to marry flavors. Finish with 1 tbsp extra-virgin olive oil, torn basil leaves (reserve a few for garnish), a squeeze of half the lemon, and 1 oz grated cheese. Adjust with remaining pasta water to reach a silky coating.

Shrimp

Season shrimp

Pat 1 lb Florida shrimp dry. Toss with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 2 cloves minced garlic.

Cook shrimp

Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear 1–2 minutes per side until just opaque and lightly golden. Remove shrimp from skillet and keep warm. Do not overcook — they will finish briefly with the sauce.

Fennel-infused spicy tomato sauce

Sweat aromatics & fennel

In the same skillet (wipe if necessary) heat 2 tbsp olive oil over medium heat. Add thinly sliced fennel bulb and 1 finely diced yellow onion with a pinch of salt. Cook, stirring occasionally, until softened and just beginning to caramelize, about 6–8 minutes. Add 3 cloves minced garlic and 1/2 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant.

Bloom fennel seeds & add tomato base

Stir in 1/2 tsp lightly crushed fennel seeds and 1 tbsp tomato paste. Cook 1–2 minutes, stirring, to deepen the tomato paste flavor.

Deglaze & simmer

Carefully pour in 1/4 cup dry white wine (optional) to deglaze the pan, scraping any browned bits. Let wine reduce by half (1–2 minutes). Add 28 oz crushed tomatoes and 1/2 cup low-sodium chicken or seafood stock. Stir to combine. Add 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar if tomatoes are very acidic. Bring to a gentle simmer and cook, partially covered, for 12–15 minutes so flavors meld and sauce thickens slightly.

Finish sauce & combine shrimp

Taste and adjust seasoning. Return seared shrimp to the skillet and simmer 1–2 minutes more to finish cooking and infuse with sauce. If sauce is too thick, loosen with reserved pasta water (start with 1/4 cup). Stir in chopped fennel fronds and most of the torn basil (reserve some for garnish).

Garnish & serve

Plate the lumache tossed with sauce and shrimp. Finish with remaining basil leaves, a little extra grated cheese, a drizzle of extra-virgin olive oil or a teaspoon of chili oil if using, a few turns of black pepper, and a light squeeze of the remaining lemon half. Garnish with chopped fennel fronds.