Orecchiette with Shrimp Pancetta & Fresno Chiles

Directions

• Step 1 Bring a large pot of salted water to a boil.
• Step 2 When the water is thoroughly boiling, add the pasta, and cook according to the package directions until al dente.
• Step 3 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.
• Step 4 Remove to a paper towel-lined plate to drain.
• Step 5 Pour off and discard all but 1 tablespoon fat from the skillet.
• Step 6 Raise the heat to medium and add 1 tablespoon olive oil.
• Step 7 When the oil is hot, add the shrimp, garlic, and red pepper flakes.
• Step 8 Stir quickly and often so the garlic does not burn, 2 minutes at the most. The shrimp should be slightly undercooked.
• Step 9 Remove the shrimp to a warm bowl.
• Step 10 Move the skillet off the heat.
• Step 11 Drain the pasta, reserving about 1/2 cup pasta water.
• Step 12 Add the hot pasta to the skillet or Dutch oven and return to medium heat.
• Step 13 Add the pancetta, shrimp, and reserved pasta water.
• Step 14 Drizzle with the remaining 2 tablespoons olive oil.
• Step 15 Toss and stir until the juices are combined and the shrimp is cooked through, about 3 minutes.
• Step 16 Remove from the heat and add the chile peppers, cheese, and basil.
• Step 17 Do not stir.