Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.
Trim fennel, reserving enough of the green fronds to make 3 tablespoons when snipped; set aside. Cook shrimp and sliced fennel in hot oil over medium heat for 3 to 5 minutes or until shrimp are just cooked through; add salt and pepper to taste, if desired.
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