Ingredients for Linguine With Shrimp And Pancetta
- 1 pound linguine
- 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 2 shallots, minced
- Garlic Cloves
- Dry White Wine
- 1 teaspoon salt (or to taste)
- Crushed Red Pepper Flakes
- Fresh Lemon Juice
- 1 tablespoon lemon zest
- Large Shrimp
- Fresh Parsley Leaves
- Parmesan Cheese
- 1/4 cup chopped fresh parsley
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How to Make Linguine With Shrimp And Pancetta
- Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add diced pancetta and cook until golden brown and crispy, about 5 minutes. Remove pancetta from skillet and set aside, leaving rendered fat in the pan.
- Add minced shallots to the skillet and cook for 1 minute, stirring frequently.
- Add minced garlic and cook for 30 seconds more.
- Pour in white wine, salt, red pepper flakes, lemon juice, and lemon zest. Bring to a simmer.
- Add shrimp and reserved pancetta to the skillet. Cook for 4-5 minutes, or until shrimp turn pink and are cooked through. Stir frequently to prevent sticking.
- Stir in chopped parsley.
- Add the cooked linguine to the skillet and toss to combine with the shrimp mixture. Add a little pasta water if needed to create a light sauce.
- Transfer pasta to a large serving bowl. Stir in Parmesan cheese until well combined.
- Let stand for 3 minutes to allow the pasta to absorb the sauce.
- Garnish with extra parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
11g
Fat
29g
Carbs
30g
