Spaghettini with Shrimp, Pancetta, and Peas


Every few weeks, I add a pasta dish into the mix. And as you know I like to change things up each time. This time decided to saute smoky pancetta, sweet peas, two kinds of peppers, and creamy parmesan to make the perfect sauce for shrimp to shine. This fresh-tasting dish wakes up your taste buds and will bring a smile to your face.


Ingredients for Spaghettini with Shrimp, Pancetta, and Peas:


1 pound spaghettini

3/4 cup reserved pasta water

1 1/2 pounds large shrimp, shelled and cleaned

10-ounces peas, fresh or frozen

4 ounces diced pancetta

4 shallots, diced

2 jalapeno peppers, seeded and diced

6 cloves garlic, minced

1/4 cup grated parmesan + more for serving

2 tablespoons + 3 tablespoons extra virgin olive oil

1/8 teaspoon crushed red pepper

kosher salt

black pepper


Time-Saving Tips: Clean the shrimp and dice the vegetables up to a few hours in advance.


Let's see what we need.


We're ready to cook.


Saute the pancetta in 2 tablespoons of oil until golden. Transfer the pancetta to a dish, leaving the oil in the pan.


In the same pan, saute the shallots for a minute; add the garlic and red pepper. Cook for 30 seconds until garlic is fragrant. Add the shrimp and saute until just turning pink. Turn off the heat and add the frozen peas. If you are using fresh peas, add them to the pasta during the last two minutes of cooking.


Combine the reserved water with the shrimp mixture. Add the pasta and toss; season with salt an pepper. Add the cheese and the remaining three tablespoons of oil and gently toss.


It's ready! Spaghettini with Shrimp, Pancetta, and Peas is incredibly delicious. The spice and smokiness from the pancetta is an excellent complement to the peppers and is the perfect foil for the shrimp. You will be amazed just how incredible this dish is.


Enjoy!


Spaghettini with Shrimp, Pancetta, and Peas:

main dish

  • 1 pound spaghettini

  • 3/4 cup reserved pasta water

  • 1 1/2 pounds large shrimp, shelled and cleaned

  • 10-ounces peas, fresh or frozen

  • 4 ounces diced pancetta

  • 4 shallots, diced

  • 2 jalapeno peppers, seeded and diced

  • 6 cloves garlic, minced

  • 1/4 cup grated parmesan + more for serving

  • 2 tablespoons + 3 tablespoons extra virgin olive oil

  • 1/8 teaspoon crushed red pepper

  • kosher salt

  • black pepper

  • Saute the pancetta in 2 tablespoons of oil until golden. Transfer the pancetta to a dish, leaving the oil in the pan.

  • In the same pan saute the shallots for a minute; add the garlic and red pepper. Cook for 30 seconds until garlic is fragrant. Add the shrimp and saute until just turning pink. Turn off the heat and add the frozen peas. If you are using fresh peas, add them to the pasta during the last two minutes of cooking.

  • Combine the reserved water with the shrimp mixture. Add the pasta and toss; season with salt an pepper. Add the cheese and the remaining three tablespoons of oil and gently toss.

  • Time-Saving Tips: Clean the shrimp and dice the vegetables up to a few hours in advance.


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