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.

Ingredients

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

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

Preparation

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.

(11 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Pancetta
Buy Now
IN THIS RECIPE
Linguine
IN THIS RECIPE
Shrimp
FEATURED
Shishito Peppers

Reviews

Rate or Review

Reviews (10 reviews)

llinares1 | 11/13/2015
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.
JimC_from_MN | 11/20/2010
Very easy and tasty. But, where's the garlic? I like it alot.
joannalynn60 | 11/19/2010
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.
PamRock | 06/23/2010
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.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Linguine with Shrimp, Caramelized Onion, Pancetta & Peas
Yield: two. servings
Ingredients: 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