Preheat oven to 375

Slice Onion, Fennel, and garlic thinly and place on a baking pan.

Pour 2 tablespoons of good olive oil on onion and fennel and garlic along with 1 tablespoon of kosher salt and 3/4 tablespoon of ground black pepper and your fresh thyme mix thoroughly with hands and place in oven for 10 minutes

While waiting on your roasted vegetables start your pasta. SALT YOUR WATER!

Once 10 minutes is up remove roasted vegies from oven and turn, you want them soft not chared, and return them back to the oven for another 7 minutes

Slice each shrimp in half long ways from the tail to the other end. This will ensure an even cooking

Coat shrimp with cayenne and black pepper

add your shrimp to the baking pan that your roasted vegies are on and mix well. Return it to the oven for another 5 to 7 miunutes or until the shrimp is cooked.

Make a simple lemon vinegrette (1 part lemon to 2 parts olive oil, garlic, salt, pepper) and add it to your hot, drained pasta along with your parmesean cheese and fresh parsley

Add your shrimp and roasted vegetables to your pasta mixture and mix well

Serve with a sprinkling of parmesan and a lemon slice