Shrimp and Fennel Spaghetti

Heat large covered saucepot of salted water to boiling on high.

While water heats, core and thinly slice fennel; reserve fronds for garnish. Thinly slice garlic.

Add spaghetti to boiling water and cook for 2 minutes less than label directs.

Meanwhile, in 12-inch skillet, heat oil on medium-high. Add fennel, garlic, sugar, red pepper, and 1/4 teaspoon salt. Stir well, cover, and cook 5 minutes or until tender and brown, stirring occasionally. Stir in tomatoes and cook 5 minutes.

Add shrimp to spaghetti in boiling water. Cook 2 minutes with pasta. Drain spaghetti and shrimp and return to pot. Add tomato mixture, peas, and 1/4 teaspoon salt. Toss on medium-low 2 minutes or until well mixed. Garnish with fennel fronds.