1 small bulb fennel, thinly sliced, plus ¼ cup fronds
4 cloves garlic, minced
¼ tsp salt and freshly ground pepper, to taste
1½ cups (~8 oz) quick-cooking pearl barley
1½ cups low-sodium chicken broth
1¼ lbs raw, peeled and deveined medium shrimp
1 cup frozen peas
½ tsp grated lemon zest, plus 2 Tbsp lemon juice
¼ cup grated Parmesan cheese
Instructions
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the fennel, garlic, salt, and pepper. Cook, stirring occasionally, until the fennel is softened, about 5 minutes. Stir in the barley, cook 1-2 minutes, allowing the barley to absorb the flavors.
Add the chicken broth and 2 cups water. Bring to a simmer. Cover and reduce the heat to medium-low and cook until the barley is tender but still a bit saucy, 8 to 10 minutes.
Uncover and stir in the shrimp and peas. Cover and cook, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Remove from the heat and stir in the lemon zest and juice and the remaining 2 tablespoons butter until melted. Stir in the Parmesan and 2 tablespoons fennel fronds. Divide among bowls and top with the remaining fennel fronds.