recipes articles & more

10-Minute Strawberry Recipes
Strawberry Mojito
How to Make Barbecued Chicken
Win Steven Raichlen’s Must-Have Grilling Tools
How to Make Chocolate Soufflés
Quiche Recipe: Create Your Own
Ingenious Kitchen Tips
Recipes Dads Love
Tour Steven Raichlen's Kitchens
How to Roll a Roulade Cake

Print It| Add to Favorites| | Pin It

Linguine with Shrimp, Caramelized Onion, Pancetta & Peas

by Jennifer Armentrout

read reviews (10)

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. Serves two.

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

pancetta linguine shrimp more more

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 (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 4.5; Protein (g): 41; Monounsaturated Fat (g): 9; Carbohydrates (g): 94; Polyunsaturated Fat (g): 3; Sodium (mg): 1400; Cholesterol (mg): 190; Fiber (g): 8;

photo: Scott Phillips

From Fine Cooking 95 , pp. 94a

September 1, 2008

user reviews

Rate this Recipe

by JimC_from_MN, 11/20/2010Very easy and tasty. But, where's the garlic? I like it alot.

by joannalynn60, 11/19/2010Excellent! 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.

by PamRock, 6/23/2010My 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.

by Samille, 6/18/2010Please never use foreign or farm raised shrimp. Please check on Google for health warnings. But with wild shrimp, the recipe is great!

by CowHill, 6/18/2010Very simple, and good, but could use more flavor. Will try a little garlic next time. Maybe some pepper flakes.

by bluecrush, 4/4/2010It 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!

by Ayslynn, 2/28/2010Great weeknight recipe. Fast and yummy. I doubled the pancetta for my husband since he isn't a shrimp lover and her really liked this.

by sewapel, 9/6/2009

by Jdubu, 12/24/2008Very 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.

by Tiffnco, 10/3/2008I'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!

join the conversation