Bring a pot of lightly salted water to a
boil. Add linguine and cook 9 minutes
or until al dente.
Meanwhile, in a small bowl, whisk
2 tbsp of the olive oil with the lemon
juice, zest, salt and pepper. Set aside.
Heat 1 tbsp of the olive oil in a large
skillet over medium heat. Add shrimp.
Sauté 1 minute; flip and sauté 1 to 2
more minutes, until just cooked.
Remove to a plate. Add remaining 1 tbsp
olive oil to skillet; stir in fennel and
onion. Cook 7 minutes, until softened.
Stir in garlic; cook 1 minute. Stir in
reserved olive oil/lemon mixture.
Bring to a simmer and cook 1 minute.
Remove cooked pasta from pot with
tongs and add to skillet, along with
1 cup of the pasta water, the cooked
shrimp and olives. Bring to a simmer
and cook 1 minute. Stir in parsley.