Linguine With Shrimp and Pancetta |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The original recipe I followed was an Emeril's recipe. I have tweaked the recipe to my husband and my taste, so now it is a little different than the original recipe. It is so simple, easy yet has a robust of flavors. It always pleases! All guest I have served this recipe to have loved it. Ingredients:
1 lb linguine, pasta- preferable dececco brand |
1/4 cup olive oil |
6 ounces pancetta, chopped |
3 shallots, peeled thinly sliced |
2 garlic cloves, minced |
1/2 cup dry white wine |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons fresh lemon juice |
1 tablespoon lemon zest |
1 1/2 lbs large shrimp, peeled, deveined |
1/4 cup chopped fresh parsley leaves |
3/4 cup parmesan cheese, -shredded |
garnish with extra chopped parsley |
Directions:
1. In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot.
2. Meanwhile, in a large skillet heat the olive oil over medium-high heat.
3. Add the pancetta and cook until golden brown, 5 minutes. Remove and set aside.
4. In same skillet add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds.
5. Add the wine, salt, red pepper, lemon juice, lemon zest, pancetta and shrimp. Bring mixture to a boil and cook about 4 to 5 minutes. Stir frequently. Shrimp should become pink and cooked through. DO NOT OVER COOK.
6. Add the parsley and stir to combine.
7. In a large bowl, combine pasta with shrimp mixture. Toss well to combine.
8. Add parmesan and toss well to thoroughly combine. Let set for 3 minutes until pasta absorbs all the liquid.
9. Garnish with parsley and serve immediately.
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