Linguine With Shrimp and Pancetta

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.

• Ready In: 35 mins
• Serves: 4

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

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.