Shrimp & Shells With Pancetta & Peas - KickRunners.com
 
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#1 of 8 Old 04-24-2008, 09:45 PM - Thead Starter
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It's a RR recipe but it was good, easy, AND I actually made it in about 30 min!!!

Shrimp & Shells With Pancetta & Peas


Ingredients
  • 1 pound medium-size pasta shells
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 1/3 pound pancetta, diced
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 24 medium-size shrimp, peeled and de-veined
  • Salt and freshly ground black pepper
  • 2 boxes frozen peas, defrosted and divided
  • Zest and juice of 1 lemon
  • 1 cup chicken stock, plus additional to thin out the sauce if needed
  • 1 cup flat-leaf parsley leaves, chopped
Yields: 4 servings


Preparation

Place a large pot of water over high heat and bring to a boil. Add some salt and the pasta shells, and cook to al dente according to the package directions.

While the pasta is cooking, place a large non-stick skillet over medium-high heat, add EVOO. Add the pancetta and cook for about 5-6 minutes or until browned. Add the onions and garlic and cook for 1-2 minutes. Add the shrimp, season with salt and pepper and cook for about 2-3 minutes or they've turned pink and have curled up.

While the shrimp are cooking, place 1 box of the defrosted peas in a food processor along with the lemon juice, lemon zest, and chicken stock, puree until smooth.

Add the ground pea mixture to the skillet along with remaining chicken stock to thin it out, add the parsley leaves and the reserved box of peas. Add the cooked pasta shells, toss to combine and serve.
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#2 of 8 Old 04-25-2008, 06:28 AM
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What type of store did you find the pancetta in? I usually can't find it!

This looks good...
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#3 of 8 Old 04-25-2008, 06:29 AM
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Pancetta R Us?

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#4 of 8 Old 04-25-2008, 07:50 AM
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What is pancetta?

AKA: Pollyana Buttface
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#5 of 8 Old 04-25-2008, 09:01 PM
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Quote:
Originally Posted by wyrillco View Post
What is pancetta?
It's like unsmoked bacon.

I saw some at the Boulder Whole Foods today!
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#6 of 8 Old 04-26-2008, 04:47 AM - Thead Starter
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I used bacon. It's cheaper and I always have it on hand. I think it was better with the smoky flavor of bacon. Next time I'll add a couple of extra slices.
Sorry I didn't post with the comments. I can lurk and copy/paste with the baby on my lap, but typing is usually out of the question.

I also didn't have parsley so I omitted it. It was even better the next day.
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#7 of 8 Old 04-28-2008, 10:03 AM
 
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Quote:
Originally Posted by Buxtehude View Post
It's like unsmoked bacon.

I saw some at the Boulder Whole Foods today!

I love pancetta-but it has to be top quality. It is used in Pasta Carbonara which is my favorite pasta dish. The recipe in this thread looks wonderful too.
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#8 of 8 Old 04-28-2008, 03:42 PM
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Quote:
Originally Posted by Shades View Post
I love pancetta-but it has to be top quality. It is used in Pasta Carbonara which is my favorite pasta dish. The recipe in this thread looks wonderful too.
Cool, Shades. I'll check out the recipe you posted. It makes sense that it'd have to be top quality because it doesn't have that heavy smoke flavoring to cover up any shortcomings.
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