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Shrimp and Pancetta over Torn Pasta Sheets Recipe

5 stars - based on 1 vote
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This recipe for Shrimp and Pancetta over Torn Pasta Sheets is from The Christiansen Family Cookbook - 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb torn fresh pasta sheets, pappardelle or other wide noodles (you can also use dried pasta)
1/4 C olive oil
6 oz pancetta, chopped
1 med red onion and thinkly sliced
1/2 tsp salt
1/2 tsp black pepper
2 T minced garlic
1/4 C white wine
1/2 tsp crushed red pepper (I use a little more)
1 1/2 T fresh lemon juice
1 1/2 lbs large (21 to 25 count) shrimp, peeled and deveined
1/4 C chopped fresh parley
1 tsp grated lemon zest
Grated Parmesan cheese (optional)
Directions:
Directions:
Cook the pasta until juist al dente. Drain but reserve 1 to 2 cups of the cooking liquid.

In a large saute pan heat the oil over medium high heat. Add the pancetta and cook until golden brown, 5 to 6 minutes. Add the onions stirring for 2 minutes. Add the garlic and saute for about 30- seconds. Add the wine, salt,pepper, red pepper, lemon juice and shrimp and cook, stirring until the shrimp are pink and cooked through, about 5 minutes. Taste and adjust the seasonings.

Add the cooked pasta and toss well to combine. Add the reserved pasta water as needed to get the sauce to the consistency you want. When the pasta is heated through remove heat, add the lemon juice and sprinkle with Parmesan cheese, if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Excellent!!!!

 

 

 

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