Shrimp and Pancetta Over Torn Pasta Sheet
2014-12-17- Cuisine: Italian
- Course: Main Course
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Ingredients
- 1 pound torn fresh pasta's sheets, or white noodles
- 1/4 cup olive oil
- 6 ounces pancetta, chopped
- One medium red onion, peeled, cut in half and thinly sliced
- 2 tablespoons minced garlic
- 1/4 cup dry white wine (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1 1/2 tablespoons fresh lemon juice
- One and a half pounds large shrimp, peeled, deveined, I am butterflied
- 1/4 cup chopped fresh parsley leaves
- 1 teaspoon finely grated fresh lemon zest, garnish
- Grated Parmesan
Method
Step 1
In a large pot of salted water, cook the pasta until just Eldad take. Drain and return to the pot. Cover to keep warm. Meanwhile, in a large sauté pan, heat the oil over medium high heat. Add the pancetta and cook until golden brown, 5 to 6 minutes. To the oil in the pan, add the onions and cook for 2 minutes.
Step 2
Add the garlic and cook, stirring, for 30 seconds
Step 3
At the wine, salt, red pepper, lemon juice, and shrimp and cook, stirring, until the shrimp are pink and cooked through, about five minutes.
Step 4
Add the parsley and stir to combine.
Step 5
At the cook pasta to the shrimp mixture and toss well to combine.
Step 6
Cook until the pasta is heated through, about one minute.
Step 7
Remove from heat, and the lemon zest, and adjust the seasoning to taste.
Step 8
Sprinkle with Parmesan. Spoon into individual cost of walls or onto large plates, and serve immediately!
