Servings: two.
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.
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.
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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.
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