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Linguine with Shrimp, Caramelized Onion, Pancetta & Peas


Serves two.

  • by from Fine Cooking
    Issue 95

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.

  • Kosher salt
  • 2 oz. thinly sliced pancetta, cut into 1- to 2-inch-long, thin strips (about 1/2 cup)
  • 1 Tbs. extra-virgin olive oil
  • One-half medium onion, thinly sliced
  • 1/2 lb. large shrimp (31 to 40 per lb.), peeled, deveined, and cut in half lengthwise
  • 1/2 lb. dried linguine
  • 2/3 cup frozen peas
  • Freshly ground black pepper

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.

Serving Suggestions

Serve with an easy sauté like Rainbow Chard with Pine Nuts, Parmesan, and Basil.

nutrition information (per serving):
Calories (kcal): 730, Fat (kcal): 19, Fat Calories (g): 170, Saturated Fat (g): 4.5, Protein (g): 41, Monounsaturated Fat (g): 9, Carbohydrates (mg): 94, Polyunsaturated Fat (mg): 3, Sodium (g): 1400, Cholesterol (g): 190, Fiber (g): 8,

Photo: Scott Phillips

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.

Please never use foreign or farm raised shrimp. Please check on Google for health warnings. But with wild shrimp, the recipe is great!

Very simple, and good, but could use more flavor. Will try a little garlic next time. Maybe some pepper flakes.

It was great!! I spiced mine up a little more by adding garlic to the olive oil and seasoned the shrimp with some basil, oregano, and cayenne before cooking. it was sooo good!

Great weeknight recipe. Fast and yummy. I doubled the pancetta for my husband since he isn't a shrimp lover and her really liked this.

Very simple to make and tastes great. It takes a bit longer to make than I thought, but it is worth it. I used bacon instead of pancetta.

I'll admit, I was a bit skeptical of a sauceless pasta, but this recipe turns out beautifully! It's delicious hot or cold, and I love the color and texture of the dish as well!

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