| 1 jar | BARILLA Tomato & Basil Sauce |
| 2 tablespoons | extra virgin olive oil |
| 4 cups (1 large) | fennel, sliced thin |
| 1/2 cup | white wine |
| 1- 1-1/2 pounds | shrimp, cleaned & de-veined |
| 3 tablespoons | butter, melted |
| 1/4 cup | Parmigiano cheese, grated |
| 1/2 cup | Italian breadcrumbs |
PREPARE broiler.
HEAT olive oil in a large skillet. Add fennel and sauté fennel until golden.
ADD wine and cook until wine evaporates.
ADD sauce and simmer 5-10 minutes.
ADD shrimp and simmer 3-5 minutes.
COMBINE melted butter, Parmigiano cheese, and bread crumbs in a small bowl.
SPRINKLE over shrimp. Broil 2 minutes until golden brown.