From Geoffrey Zakarian
1. Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente.
2. In a large skillet or shallow Dutch oven over medium-low heat, heat 1 tablespoon olive oil and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add 1 tablespoon olive oil. When the oil is hot, add the shrimp, garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most; the shrimp should be slightly undercooked.
3. Remove the shrimp to a warm bowl. Move the skillet off the heat. Drain the pasta, reserving about 1/2 cup pasta water. Add the hot pasta to the skillet or Dutch oven and return to medium heat. Add the pancetta, shrimp and reserved pasta water. Drizzle with the remaining 2 tablespoons olive oil. Toss and stir until the juices are combined and the shrimp is cooked through, about 3 minutes. Removed from the heat and add the chile peppers, cheese and basil. Do not stir. Serve immediately, family-style.
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 636 | ||
Calories from Fat: 238 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 119.8mg | 37 % | |
Sodium 1205.4mg | 42 % | |
Potassium 485.1mg | 13 % | |
Total Carbohydrate 58.6g | 17 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 56.1g | ||
Protein 38.1g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 636
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