Linguine With Shrimp and Pancetta

Expat in Holland's Note:

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.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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.

Reviews

[Chef #501824]

This was so quick to make and delicious. My daughter raved about my cooking for 2 days. The serving sizes are generous.

[Elainia]

I made this recipe in November or December and I think I found it on your page, but never reviewed it so I am reviewing it now. Restaurant quality recipe, very very very good, even the pickiest eaters in the family loved it. I make it so often now I have the recipe memorized! We have added scallops to it as well and they always come out wonderful.