Orecchiette with Shrimp Pancetta & Fresno Chiles

Orecchiette with Shrimp Pancetta & Fresno Chiles

Orecchiette with Shrimp Pancetta & Fresno Chiles

September 20, 2018
: 6-8 servings

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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, sliced 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
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.

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