background

Saturday, April 25, 2009

Shrimp and Pancetta over Pasta


Practically perfect in every way. Moist, tastey and very satisfying. If you love Shrimp you will also love this recipe.

Adapted from a recipe by Emeril Lagasse

Serves: 6

Cook Time: 25 minutes


Ingredients


1 pound torn fresh pasta sheets, or other wide noodles
1/4 cup olive oil
6 ounces pancetta, chopped (Or if you can't find it use the thickest sliced bacon you can find)
1 medium red onion, peeled, cut in 1/2, and thinly sliced
2 tablespoons minced garlic
1/4 cup dry white wine
3/4 teaspoon salt
1 1/2 tablespoons fresh lemon juice
1 1/2 pounds large (21 to 25 count) shrimp, peeled, deveined, and butterflied UNCOOKED
1/4 cup chopped fresh parsley leaves
1 teaspoon finely grated fresh lemon zest, garnish
Freshly grated parmesan cheese


Directions

1. In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot. Cover to keep warm.
2. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the pancetta and cook until golden brown, 5 to 6 minutes. Remove from pan.
3 To the oil in the pan, add the onions and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. WATCH IT so that it does not burn. Add the wine, salt, lemon juice, pancetta/bacon and shrimp and cook, stirring, until the shrimp are pink and cooked through, about 5 minutes. Add the parsley and stir to combine.
4. Add the cooked pasta to the shrimp mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, add the lemon zest, and adjust the seasoning, to taste. Sprinkle generously with parmesan. This dish looks great if you serve it on a large platter.



2 comments:

  1. shrimp, pasta and pancetta. These are a few of my favorite things you temptress.

    ReplyDelete
  2. sounds divine! Can't wait to give it a try!

    ReplyDelete