Orecchiette with Shrimp, Pancetta and Fresno Chile
Category
Entrees - Maindishes
Sub
Category
None
Servings
6 to 8
Preptime
35 min
Ingredients
Kosher salt
1 pound orecchiette
4 tablespoons extra-virgin olive oil
8 ounces pancetta, cut into medium dice
8 ounces large shrimp, peeled, deveined, tails removed, slicedv lengthwise
2 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 small Fresno chile peppers, seeded and sliced into very thin rings
1/2 cup freshly grated pecorino romano
1/2 cup roughly chopped fresh green or purple basil leaves
Instructions
Bring a large pot of salted water to a boil. When the
water is thoroughly boiling, add the pasta and cook
according to the package directions until al dente.
In a large skillet or shallow Dutch oven over medium-
low heat, heat 1 tablespoon olive oil and cook the
pancetta to render the fat and crisp it, about 8
minutes. Remove to a paper towel-lined plate to
drain. Pour off and discard all but 1 tablespoon fat
from the skillet. Raise the heat to medium and add 1
tablespoon olive oil. When the oil is hot, add the
shrimp, garlic and red pepper flakes. Stir quickly
and often so the garlic does not burn, 2 minutes at
the most; the shrimp should be slightly undercooked.
Remove the shrimp to a warm bowl. Move the skillet
off the heat. Drain the pasta, reserving about 1/2
cup pasta water. Add the hot pasta to the skillet or
Dutch oven and return to medium heat. Add the
pancetta, shrimp and reserved pasta water. Drizzle
with the remaining 2 tablespoons olive oil. Toss and
stir until the juices are combined and the shrimp is
cooked through, about 3 minutes. Remove from the heat
and add the chile peppers, cheese and basil. Do not
stir. Serve immediately, family-style.
Originally Submitted
11/9/2014
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