Ingredients
- 1 pound torn fresh pasta sheets, or pappardelle or other wide noodles
- 1/4 cup olive oil
- 6 ounces pancetta, chopped
- 1 medium red onion, peeled, cut in 1/2, 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
- 1 1/2 pounds large (21 to 25 count) shrimp, peeled, deveined, and butterflied
- 1/4 cup chopped fresh parsley leaves
- 1 teaspoon finely grated fresh lemon zest, garnish
- Grated Parmesan (optional)
Directions
In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot. Cover to keep warm.
Meanwhile, in a large saute 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, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine, salt, red pepper, lemon juice, and shrimp and cook, stirring, until the shrimp are pink and cooked through, about 5 minutes. Add the parsley and stir to combine.
Add the cooked pasta to the shrimp mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, add the lemon zest, and adjust the seasoning, to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or onto large plates, and serve immediately.
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By madelinekendall...
orlando, FL
on December 29, 2011
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Very tasty and lite. Pancetta a lot to the taste. I made home made pasta with this outstanding.
By NorthernLightsMN
Duluth, MN
on January 09, 2011
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We are fortunate to have amazing smoked pancetta available here and used that in the dish. It was incredible. I used bow-tie pasta, otherwise I made this exactly as written and it was delicious. My husband and mother both loved it. It's fattening so not a weekly dish in our house but I would serve it for company with good bread, a very light salad, and wine.
By keatinkp
Mechanicville, NY
on December 18, 2010
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Not sure what the other reviewers saw in this recipe. I was totally disappointed. If I could have given it a zero I would have. The only change I made to this recipe was to half the onions as my family are not big onion fans. Did everything else exactly as written. No one liked it, and my adult daughter went so far as to washed off the leftover shrimp and make new nooodles to take the leftovers for lunch (and we NEVER have leftover shrimp!. The pancetta added nothing to the taste, so it was a waste of an expensive ingredient ($11/lb in my small upstate community. Sorry Emeril, but this was a total no-go in my house!
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