To speed up this recipe, buy “easy-peel” shrimp, which have already been deveined; because they’re split down the back, they’re easier to peel.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Bring a large pot of well-salted water to a boil over high heat.
Meanwhile, combine the pancetta and oil in a 12-inch nonstick skillet. Cook, stirring, over medium heat until the pancetta is just turning golden, 4 minutes. Add the onion and cook, stirring often, until golden brown, 5 to 8 minutes. Add the shrimp and cook, stirring, until pink and opaque, 1 to 2 minutes. Set aside off the heat.
Cook the linguine in the boiling water according to package directions until al dente, adding the peas in the last minute or two of cooking. Reserve about 1/2 cup of the cooking water and then drain the pasta and peas.
Return the skillet to low heat, add the pasta, peas, and 1/4 cup cooking water. Toss, adding more water if the pasta seems dry. Season to taste with salt and pepper and serve.
Serve with an easy sauté like Rainbow Chard with Pine Nuts, Parmesan, and Basil.
very delicious and the pancetta ingredient really made the dish. minor issue is it was a little more cumbersome than i expected for a "make it tonight" suggestion. Still, we plan to make it again.
Very easy and tasty. But, where's the garlic? I like it alot.
Excellent! I used a pound of pasta and doubled the onion and shrimp, but only used 3 oz of pancetta since that is how it's packaged at the grocer. Next time I'll triple the onion and shrimp and keep the pancetta. I also added quite a bit of pepper, which gave it a nice kick.
My husband and I loved this recipe. Very easy to make. I followed the advice of one of the reviewers and added basil and cayenne. Next time I'll try red pepper flakes.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?