Whole Grain Spaghetti With Shrimp Pancetta And Lemon Breadcrumbs Recipes

WHOLE-GRAIN SPAGHETTI WITH PECORINO, PROSCIUTTO AND PEPPER (FALL)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat.
• Drain the pasta reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients.
• Garnish with the remaining pecorino, parsley, and basil.

LINGUINE WITH SHRIMP AND PANCETTA

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.

THE BEST EASY SPAGHETTI WITH LEMON-GARLIC SHRIMP

Steps:

• Bring a large pot of well-salted water to a boil. Add the spaghetti and cook for about 7 minutes, or until "al dente".
• In a deep, heavy-bottomed skillet, heat the olive oil and then add the lemon slices. Sauté until golden brown on both sides and then remove from the skillet and reserve. To the skillet, add the butter and then the minced garlic. Sauté for about 1 minute, making sure it doesn't burn. Add the shrimp, salt, pepper and red pepper flakes and sauté for about 5 minutes or until the shrimp turn pink. Next, add the lemon zest, fresh parsley, and lemon juice. Mix well to combine and turn off the heat.
• When the spaghetti is done, reserve ½ cup of the cooking water and drain.
• Transfer the drained spaghetti back into the pot and add the shrimp and sauce. Mix gently. Taste and if necessary, adjust the seasoning. The lemon-garlic sauce will be absorbed by the pasta, if you want to loosen it up a bit, you can add some of the hot cooking water.
• Serve on warmed plates, and top with the sautéed lemon slices.