Prawn Pancetta Spears Recipes

LINGUINE WITH SHRIMP AND PANCETTA

Linguine With Shrimp and Pancetta image

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.

Provided by Expat in Holland

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot.
Meanwhile, in a large skillet heat the olive oil over medium-high heat.
Add the pancetta and cook until golden brown, 5 minutes. Remove and set aside.
In same skillet add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds.
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.
Add the parsley and stir to combine.
In a large bowl, combine pasta with shrimp mixture. Toss well to combine.
Add parmesan and toss well to thoroughly combine. Let set for 3 minutes until pasta absorbs all the liquid.
Garnish with parsley and serve immediately.

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